How can I prevent cross-contamination when applying a dry or wet rub to meat?

How can I prevent cross-contamination when applying a dry or wet rub to meat? - Black man rubbing palms after applying antiseptic

In either wet or dry rub prep, if you use both hands, you will have likely contaminated the rub by the end. How can I prevent this from occurring?

spicesbarbecue


Best Answer

You can save yourself the waste of making double, while preventing cross-contamination, by using one hand (clean) to scoop and sprinkle, and one hand (dirty) to direct the spice falling, pat/tamp, and rub the spices.

  • Typically I begin by applying a "glue" (previously I have used honey and mustard, once I was vegan I went with just mustard; both worked well on smoker) to the cut of meat or vegetable before smoking or bbq.
  • I follow applying the glue by washing my hands, then proceed with whatever rub I am using after the glue has had a chance to adhere (typically thirty minutes medium, but I have followed instructions to let set and congeal for up to eight hours).
  • Then, you can apply the rub following the method above: keep one hand clean to pick up handfuls of rub and sprinkle the rub down, use the other hand to press that rub you are sprinkling down against the cut.

This sequence minimizes the number of steps, the times where you need to wash your hands, and makes for great bark. Hopefully you can rotate the cut with one hand, if not it adds one hand-wash. I started doing it this way because I hated having the spice turn into clumps from the moisture. Now I not only have no clumps in the spice after, and sanitary spices for further usage, but also a clean left hand for turning on the sink to wash my right hand.



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Quick Answer about "How can I prevent cross-contamination when applying a dry or wet rub to meat?"

Note: To avoid contaminating your rub with any meat juices, you should portion out the amount you need before you start, and then reseal the bottle for future use. Also, use one hand to sprinkle the rub onto the meat and the other hand to rub it in. This will protect you against cross-contamination.

What are three appropriate cooking methods when using a dry rub?

Cooking methods:
  • Grilling \u2013 Dry rubs.
  • Slow cookers \u2013 Wet rubs.
  • Oven \u2013 Dry rubs.
  • Dutch oven \u2013 Dry rubs.
  • Pressure cookers \u2013 Wet rubs.


    • How do you dry rub meat?

    Wet rubs are nearly the same as a dry rub, however there is a wet component added. Vinegar, alcohol (beer, bourbon juice), vinegar, oil, and even mustard can be used. The thought with a wet rub is that it will adhere the dry ingredients to the meat better.

    What is the difference between wet and dry rub?

    The quick answer: In addition to adding flavor, a marinade also tenderizes meat, while a dry rub does not. As the name implies, a dry rub has no liquid component and usually consists of spices such as brown sugar, salt, paprika and cumin.


    Preventing Cross Contamination



    More answers regarding how can I prevent cross-contamination when applying a dry or wet rub to meat?

    Answer 2

    Use two containers for your rub. One is your main container, and you pour from it, into the contain in which you will put your soiled hands to apply the rub.

    Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

    Images: Monstera, Karolina Grabowska, Karolina Grabowska, Ron Lach

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