USING OUR SMOKEY COFFEE BLEND DRY RUB
Dry rubs require a little moisture from the surface of the meat to stay on, but as the meat cooks and releases juices a dry rub will create a wonderfully flavored crust. If you’re cooking a meat that is somewhat dry to begin with, such as poultry, you can wet the rub by adding a bit of neutral tasting oil or other liquid to create a thick paste.
When using rubs, it’s best to roll up your sleeves and get in there – rubbing the mixture into and all over the meat with your hands, covering completely. Use about one tablespoon for every pound of meat. You can apply a rub right before you cook or a few hours ahead of time for basic grilling or up to 24 hours ahead if you’re hot-smoking.
When using, always pour the portion you need from the bottle into a small bowl to prevent contamination from your hands that have been in contact with the raw meat.