Rubish was created by people just like you, who wanted high caliber dry rub for their grilling escapades, straight out of the container. Expertly crafted by the industry’s hottest grilling gurus, Rubish brings together
the best ingredients in grilling from around the world. Each variation of Rubish is formulated to maximize the flavor of the meat, so when your friends ask how your grilling got so searsational, feel free to rub it in.
- Lightly brush pork cubes with lemon juice, then coat thoroughly in dry rub. For best results, allow cubes to marinate for ~1hr in a bowl or plastic bag.
- Preheat grill to medium high. Skewer the pork (3-4 pieces/skewer) alternating between pork, pineapple, onion, and pepper.
- Place skewers on the grill. Cook for 6-8 minutes on one side, flip, and 6-8 minutes on the other. Follow up with 3-4 minutes on the sides if not cooked through.
- Preheat the grill to 500 degrees. Season the salmon with dry rub, pressing it in with your hands. Allow the fillets to sit, seasoned, while the grill heats up.
- For the Sauce: Pour the white wine into a saucepan and reduce by half. Add the heavy cream and allow to reduce. Add the blue cheese and whisk until smooth.
- Place each filet on the grill grate in direct heat. After about 5 minutes, flip and grill for 3 more minutes. The fish should be medium-well, flaking easily under gentle pressure from your finger. Pour the bleu cheese sauce over the salmon and serve.
- Preheat the grill to 350 degrees. Remove tips from chicken wings and dry wings. Set aside to rest. Place wings in a large bowl. Drizzle with extra virgin olive oil. Stir.
- Sprinkle half of the dry rub on top of the chicken wings and rub it in. Flip wings and sprinkle the remaining rub onto the wings. Rub evenly.
- Cook on the grill for 20 minutes, then flip and grill for another 10 minutes. Move to the hot zone for an additional 10 minutes for some extra crispiness.
Whether you’re a BBQ beginner or a grilling guru, these expert tips will help you up your grilling game, so you can get searsational results, every time.
Dry rubs are great because they require very little prep time. Apply up to a few hours before grilling for a savory crust. To more deeply infuse foods with flavor — and tenderize them, too — immerse them in marinades that are made with acidic liquids, such as lemon juice, vinegar, or wine.
Whether you grill over gas or charcoal, use hardwood logs, chunks, briquettes, or chips to impart a smoky flavor to foods. Different wood varieties add subtle nuances; try applewood for sweetness, mesquite for tang, or hickory for a baconlike taste.
On a kettle grill, bank the coals in its center. Sear food in the middle, where heat is highest, then move it to the outer edges of the grill to perfectly cook without burning. On a gas grill, leave one burner on high, another on medium.
Prior to grilling, scrub the hot grate with a long-handled wire brush. This keeps it clean — and ensures neat grill marks. A clean prep area is important, too. Use fresh plates, utensils, and cutting boards to prevent raw meat, poultry, and fish from contaminating cooked food.
Prevent food from sticking by brushing the grill grate with oil.When grilling, lay food on the grate in orderly lines, moving from left to right. Or for quick-cooking items, such as shrimp and scallops, arrange in a circle going clockwise. This will help you keep track of which foods hit the flames first as well as allow you to group raw items away from cooked ones.
Flare-ups happen when fat drips onto the heat source and catches fire, causing carcinogenic build-up to accumulate on your food. Meat licked by flames tastes “off” and flames may be unevenly cooked. To reduce flare-ups, select lean cuts of meat, trim excess fat and remove poultry skin. Keep a squirt bottle of water near the grill to quickly douse any unexpected flare-ups.
Resist the urge to repeatedly flip your food; turn only when grill marks form. A digital thermometer is the most accurate, but you can also check meat with your index finger; the firmer it feels, the more well-done it is. With fish, look for opacity; well-done fillets will be completely opaque. For poultry, make a slit in the thickest part of the cut. Any juices that escape should run clear.
Let finished meats rest on a clean platter tented under foil before slicing and serving — a few minutes for small cuts, up to 15 minutes for roasts. This allows juices to redistribute, thicken, and stay in the meat. You may feel like the food is getting cold, but actually it's still cooking. Fish, however, does not need to rest and should be served immediately, as it loses heat very quickly.
