dry rub question

A friend of mine gave me a very nice dry rub for beef he came up with. I went ahead a rubbed a beauty 7bone chuck last night without thinking it the whole way through. I normally use a wet marinade with my roast,and never have a problem putting a sear on it. Im worried that with the dry rub its going to burn during the sear. I am sure this is fundamental concept to most of you,but is that pretty much the deal...dry rubs mainly for Q smoking or slow oven, and avoid the sear. I plan on slow wet cooking either way. It just seems foreign to me not to caramelize that baby. Maybe just hit light in very hot cast iron and pull it quick?

A friend of mine gave me a very nice dry rub for beef he came up with. I went ahead a rubbed a beauty 7bone chuck last night without thinking it the whole way through. I normally use a wet marinade with my roast,and never have a problem putting a sear on it. Im worried that with the dry rub its going to burn during the sear. I am sure this is fundamental concept to most of you,but is that pretty much the deal...dry rubs mainly for Q smoking or slow oven, and avoid the sear. I plan on slow wet cooking either way. It just seems foreign to me not to caramelize that baby. Maybe just hit light in very hot cast iron and pull it quick?

John,

If the rub has sugar in it searing at high temps will most certainly cause the outside to burn. Also if the rub has any dried herbs I'd be careful searing it. As I'm sure you are aware some herbs can become bitter when burnt.

John,

If the rub has sugar in it searing at high temps will most certainly cause the outside to burn. Also if the rub has any dried herbs I'd be careful searing it. As I'm sure you are aware some herbs can become bitter when burnt.

Yeah has both sugar and herbs. Im just going to put it the dutch I guess,sans sear.
Although some herbs do become distinctively sweet when burnt.

Although some herbs do become distinctively sweet when burnt.

and pair well with milk and chocolate chip cookies

Actually, I wouldn't use any liquid in the cooking of the roast nor would i sear it. What I would do is use your rub like you normally would then place the roast in the oven bone dry at 200-225 for 6 hours or so, then check it and if it's not to your liking put it back in for a while longer. You can also use this same process in the crockpot on LOW all day long. The slow cooking at low temps. allows for the natural juices to seep out and turn the process into almost a confit method. If you do this in combination with a rub you should end up with a roast that will melt with a mere glance and a taste that will knock your socks off.

Try it. I'm not joking.

Chef Dan

Actually, I wouldn't use any liquid in the cooking of the roast nor would i sear it. What I would do is use your rub like you normally would then place the roast in the oven bone dry at 200-225 for 6 hours or so, then check it and if it's not to your liking put it back in for a while longer. You can also use this same process in the crockpot on LOW all day long. The slow cooking at low temps. allows for the natural juices to seep out and turn the process into almost a confit method. If you do this in combination with a rub you should end up with a roast that will melt with a mere glance and a taste that will knock your socks off.

Try it. I'm not joking.

Chef Dan

If the wx isn't cooperating, I tend to cook ribs that way . . . use the dry rub, put into a 225 (maximum) oven, and at 225 it takes about 2-3 hrs . . . take out, sauce (as desired), and finish under a broiler . . . as good as outdoor done correctly: of course not, but darn good eating!

Actually, I wouldn't use any liquid in the cooking of the roast nor would i sear it. What I would do is use your rub like you normally would then place the roast in the oven bone dry at 200-225 for 6 hours or so, then check it and if it's not to your liking put it back in for a while longer. You can also use this same process in the crockpot on LOW all day long. The slow cooking at low temps. allows for the natural juices to seep out and turn the process into almost a confit method. If you do this in combination with a rub you should end up with a roast that will melt with a mere glance and a taste that will knock your socks off.

Try it. I'm not joking.

Chef Dan

If the wx isn't cooperating, I tend to cook ribs that way . . . use the dry rub, put into a 225 (maximum) oven, and at 225 it takes about 2-3 hrs . . . take out, sauce (as desired), and finish under a broiler . . . as good as outdoor done correctly: of course not, but darn good eating!

A friend of mine turned me on to "juiceless" roasting of meats and I've not turned back. It's difficult to cook a bad roast this way.

Chef Dan

[quote="


A friend of mine turned me on to "juiceless" roasting of meats and I've not turned back. It's difficult to cook a bad roast this way.

Chef Dan[/quote]

That is how I cook prime rib . . . sear on the cooktop to carmelize, put into 220 oven, and when internal temp is around 125 (for rare) turn oven down to 165 to hold . . . just wish a home oven could handle these low temps without my having to keep on checking it!

Don't get me started on ovens and stove tops. I'd kill for Wolf six eye stove, but oh well. lol. And what's up with all these developers of these condos installing those horrible ceramic electric cook tops? Ugh...

Oooppps...off topic. Moving on...

Chef Dan

Truth be told, Alton Brown, in his 'Kitchen Myths' (1 or 2?) episode adressed very topic of the Maillard Effect- the concept that searing roasts first locks in the juices. He found it to be a myth, so I wouldnt worry about searing, either...

Besides, a nice crispy skin can also be had with a few hours of low and slow dry heat method!

Stephen, The term you are looking for is the Maillard reaction, wile you are correct that browning does not seal in juices it is very important it gives roasted meats that roasted flavor. In the case of dry rubbed meat the maillard reaction takes place without browning because most rubs have enough sugars in them to brown meats at low temps without burning them

To go along with that, I do not sear to lock in juices . . . rather, I want to be sure to kill surface bacteria (as for beef, the harmful stuff stays on the outside). While a rub does help it to brown, searing makes sure and just gives me some peace of mind!

Stephen, The term you are looking for is the Maillard reaction, wile you are correct that browning does not seal in juices it is very important it gives roasted meats that roasted flavor. In the case of dry rubbed meat the maillard reaction takes place without browning because most rubs have enough sugars in them to brown meats at low temps without burning them

Corrected, Michael, thanks for pointing that out...

While this is not the roast that started this thread sometime ago(back in Jan),I thought Id try out the "dry/juice less" cooking method. I started with a small 2lb shoulder roast,actually I think it was an arm roast,from local grass fed cattle. I gave it a dry rub and let it sit overnight. I did not sear it. I just put it in the dutch,then into the oven at 225. I have to say it felt funny not to add anything at all other than the meat. A long and slow cooking resulted in one very tender melt in your mouth roast with exceptional flavor. I can understand the "confit" reference after looking in the pot at the end of cooking. It really was swimming in its own juices. Thanks for the suggestions. I took a few pics from start to finish.

IMG_3490.JPG

IMG_3493.JPG

IMG_3509.JPG

john:

that looks amazing! the first time i put a roast in the crock pot and left the house to go to work i was scared that i was going to come home to to a torched kitchen. haha! it works like a charm. amazing how counterintuitive things can really work out for the best some times. i'm glad you liked your results!

keep on cookin', brother!