Description
A protein-coating technique that creates a flavorful crust through spice adhesion and controlled dehydration.
Technical
The rub combines hygroscopic spices with peanut powder to create a moisture-wicking matrix that concentrates surface proteins via the Malliard reaction during grilling. Gingerol and capsaicin undergo thermal degradation to produce complex flavor compounds.
Culinary Significance
Forms a crisp, flavorful crust while protecting meat from direct heat, allowing slower cooking that retains juiciness.
Science
Primary Reaction
Malliard reaction (peanut proteins + reducing sugars)
Parameters
Temperature
190°C optimal
160°C to 220°C range
Time
2 hours
30 minutes – 12 hours
Equipment
Mortar and pestle (traditional)Spice grinderMesh sieve (150 micron)