What is the purpose of a "dry rub" in BBQ?

The purpose of a "dry rub" in BBQ is to enhance flavor and create a crust on the meat's surface during cooking. A dry rub typically consists of a blend of spices, herbs, and sometimes sugar, which impart flavor to the meat as it cooks. When applied before cooking, the dry rub adheres to the meat and, as it is exposed to heat, it caramelizes and forms a crust. This not only adds depth of flavor but also contributes to the overall texture, resulting in a satisfying experience when consuming the BBQ.

Dry rubs do not primarily serve the purpose of keeping meat from drying out; this is usually achieved through proper cooking methods and techniques. While some rubs can have a slight tenderizing effect due to the salt in the mix, their main function is indeed to enhance flavor and texture rather than to remove bacteria or noticeably tenderize the meat. Thus, the role of a dry rub is focused on flavor enhancement and creating that desirable crust, making it a staple in BBQ practices.