What ingredient in rubs helps create a crust on meat?

Sugar is the ingredient in rubs that helps create a crust on meat. When applied as part of a dry rub, sugar undergoes caramelization during the cooking process, particularly when exposed to high heat. This reaction creates a flavorful and appealing crust on the surface of the meat, which enhances both texture and taste. Additionally, the Maillard reaction, which occurs when proteins and sugars are heated together, contributes to the browning and development of complex flavors.

While salt, pepper, and garlic also play essential roles in seasoning and flavoring the meat, they do not contribute as much to the formation of a crust as sugar does. Salt can help to draw moisture out of the meat, which is beneficial for brining or enhancing flavor but does not create a crust. Pepper provides spice and heat but does not contribute to browning in the same way that sugar does. Garlic adds aromatic flavor but likewise does not help in crust formation during cooking.