What is the benefit of using a dry rub on BBQ meats?

Using a dry rub on BBQ meats primarily adds a flavorful crust, which is crucial to the overall taste and texture of the finished product. When a dry rub, which typically consists of a mixture of spices, herbs, and sometimes sugar, is applied to the surface of the meat, it forms a crust as the meat cooks. This crust not only enhances the flavor through the combination of spices but also creates a desirable texture that is often associated with well-cooked BBQ.

The process of dry rubbing helps to develop complex flavors through the Maillard reaction, where the sugars and proteins in the rub caramelize and create that sought-after outer layer. This flavorful crust complements the juiciness of the meat inside, balancing taste and texture effectively. While moisture retention, cooking speed, and reduced cooking time are considerations in BBQ, they are not the primary benefits associated with the application of a dry rub.