Sometimes we like to give a variety of flavor... and a seasoning that goes very well with all types of meat, but especially with pork and chicken, is the dry rub, a typical seasoning of American barbecues. This is the seasoning used in the United States by Americans to make pork ribs with barbecue sauce and the famous chicken wings or buffalo wings. To use, it's easy: dry the piece of meat to be seasoned with a paper towel to remove excess moisture, and dry rub the entire piece. After that, remove the excess, stirring the meat letting the seasoning fall naturally. After that, take it to the barbecue... and it's even better if it's smoked. The mixture of salt, sugar and peppers brings a flavor with an unmistakable identity that is "to lick your fingers" or "eat while praying". In the US, typically, each barbecue griller has its own mix of spices that make up its dry rub. That's why you'll find many variations of dry rubs (which in English means "dry rub", or not literally translating "dry spice to rub on the roast").
Our mix tries to bring a little more salt than the American mixes because in Brazil we tend not to be used to the sweet flavors in meats... but yes, we add brown sugar and demerara sugar to our mix, bringing a touch of flavor more than special. Worth a try!
Bom de Brasa
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