Dry marinade for meat

Preparation

1. Wash the meat thoroughly and dry it carefully with a cotton towel or kitchen paper. Remove silver skin or tendons if present.
2. Provide the meat generously on all sides with a great amount of one of my rubs (e.g. Universal Dry Rub or Louisiana 18). Don't use any extra salt just yet!
3. I recommend to leave the rub on the meat to infuse for at least two hours before preparation so the meat can absorb more flavor. I suggest overnight in your refrigerator for best results, but that’s optional.
4. My rubs contain little or no salt at all. After your rub has finished the infusion period, you can salt the meat to your taste and roast or grill it as usual. You will taste the difference!

Notes about salting

• Do not add additional salt to your meat during the infusion process as this can dehydrate meat if left on for hours.
• If you plan to cook immediately you can salt and spice with a rub simultaneously.