South Side BBQ Cooking Tips

Cooking Ideas

The South Side BBQ Rub tastes great when added to any type of meat.
It contains salt so there is no need to add additional when covering the meat.
1 tin of 65gr is enough for approximately 1.5kg of meat.
To apply the South Side BBQ Rub, first rub a thin coating of olive oil & cover evenly across the meat.
As well as adding flavour, the olive oil will help the rub stick better to the meat.
Now sprinkle the South Side BBQ Rub over the meat massaging it across all areas so it is applied evenly.
It is always best to apply the rub for a minimum of 1/2 an hour before cooking & a maximum of 2 hours.
Salt will extract moisture (juices from the meat) once added. For that reason it is best not to leave the meat for over 2 hours.
When cooking with dry rubs on the outside of the meat it is a balancing act of allowing direct flames to give a nice crisp charred outer crust while not burning off all of the flavour.
It is best therefore to cook the meat 'low & slow' on the outer parts of the BBQ to allow a flavourful crust to develop,
If a little more charring is needed then move the meat directly over the flames but keep a watchful eye to make sure the outer crust does not burn off completely.