I have already mentioned that the typical smoky taste depends on the wood used . The meat or fish gets its characteristic flavors in a Barbecue Smoker Grill. But this is only half the truth.
Therefore, in this article I will go into more detail on the seasoning of meat and fish . The terms “rub”, “wet rub” and “mop” play an important role here.
Table of Contents
Why the seasoning of the food is crucial ?
Anyone who has ever tried chicken breasts without any seasonings can guess what is covered in this section. Spices and herbs make our kitchen interesting and varied today. What would be vegetables or spreads without salt and herbs, for example?
The same is true of the grilled food. Without spices, the meat tastes bland and boring ( which meat is suitable for smoking and grilling ). That’s why smoking also has a simple principle.
The meat , spice mixture and sauces make up most of the aroma .
The choice of wood and therefore the taste of smoke are rather intended for the aromatic subtleties .
“Bring (spice) into your life” is therefore another rule. Spices are incredibly important to smokers’ success and should be used as well.
If you have not been busy with smoking and your smoker for a long time, or just started, I can give you a few tips and recipe suggestions in the next few sections on how a spice mixture can look like.
Season with Rub, Wet Rub and Mopp Meat
In terms of spice mixtures for food there is one or the other “technical term” in barbecues. But do not worry, they almost self-explain and are also easy to remember.
Let’s go step by step.
A distinction is made between rubs and mops:
Rubs: are dry spice mixtures , also known as ” dry rubs “. Not to be confused with the ” Wet Rubs ” (marinade), ie moist or liquid seasoning mixtures.
Mops: Are sauces that are applied to the meat during smoking . This keeps the meat juicy and a delicious crust.
How and at what time you use the rubs and mops, I explain to you below.
Season meat – Instructions & Procedure
The approach to seasoning can be essentially simplified to three steps. The steps are not set in stone, because the process also depends on the nature of the meat and the rub. Who wants to read again briefly: step by step instructions (Operation & Handling)
Instructions of seasoning:
The previously prepared rub is now massaged into the meat . The spices can penetrate into the meat and give this a “basic spice”. Then wrap the meat in cling film and refrigerate for at least 8 hours .
In the course of Smokens the meat is milled several times with the mop . As described above, this creates a crust which protects against drying out.
To give the food a more intense flavor and shine, just before the end of smoking (about 10 minutes) the meat is coated with a barbecue sauce . This step is also known as glacing.
My favorite recipes for rubs and mops
I can only understand too well how difficult it is at the beginning to keep track. That’s why I’m going to introduce my two favorite recipes for rubs and mops at this point. Both recipes provide universally applicable seasoning mixes that are perfect for every type of meat. For Smoker Grill beginners so absolutely recommended.
Universal – Rub
Half cup of paprika (noble sweet)
3 tablespoons onion powder
3 tablespoons of mustard powder
1.5 tablespoons of garlic powder
1 tbsp basil (dried)
1 tbsp ground black pepper
1 tbsp salt
500ml apple cider vinegar
500ml of water
1TL garlic powder
1tl dried thyme
1TL dried rosemary
1TL ground, red pepper
1TL ground, black pepper
1TL lemon pepper
8 bay leaves
Mix all ingredients together. Store both in a cool dry place. If you are interested in other recipes, or you want more about the types of gas grills you can look around in my website.