Custom Catering's

“Dry Rub” Information


“Dry rubs” are the most efficient method of imparting seasonings onto a meat. These rubs are (just as they imply) rubbed into the surface of the meat.

When using a dry rub on fowl, make sure that you also season the cavity of the bird. Dry rubs can also be added under the skin. (This will impart flavor directly to the meat, not only the skin.)

There are as many different kinds of dry rub as there are bottles of beer in Houma. Check out some of out favorite rubs. A Pantry of Dry Rubs

 to Home Cookin' Page or

Return to the Table of Contents

Chef Emile L. Stieffel, Custom Catering, Inc. email address: custom@acadiacom.net
Copyright © 1995 Custom Catering, Inc. All rights reserved.
Revised: April 25, 1997.