Meat Rub

Measure out all ingredients: garlic powder, paprika, and salt into a small mixing bowl. Ensure all spices are fresh and free of clumps for an even blend.

Whisk or stir the garlic powder, paprika, and salt together thoroughly until the mixture is uniform in color and texture. Break up any clumps by pressing them against the side of the bowl with a spoon.

Pat the surface of your meat completely dry with paper towels to remove excess moisture. This ensures the rub adheres properly and promotes better crust formation during cooking.

Generously apply the rub to all surfaces of the meat, pressing it firmly into the flesh with your hands. Make sure every side, including edges and crevices, is evenly coated.

Wrap the seasoned meat tightly in plastic wrap or place it in a sealed container. Refrigerate for at least 1 hour, or ideally overnight, to allow the flavors to penetrate the meat.

Remove the meat from the refrigerator and allow it to rest at room temperature before cooking. This ensures more even cooking throughout the meat.

Proceed with your chosen cooking method such as grilling, smoking, roasting, or pan-searing. The rub will form a flavorful crust on the surface of the meat as it cooks.