Dry Rub Basics: Pork, Beef, Poultry & Seafood
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This week on The Grill Coach Podcast, we're diving into the fundamentals of seasoning meat for the grill! Whether you're cooking pork, beef, chicken, or seafood, we break down the best dry rub tips and flavor profiles to elevate your BBQ game.
👀 Grill Coach Check-In
Jay shares his experience smoking brisket on the Masterbuilt Gravity Series smoker. Brian grilled up some shrimp skewers and breaks down the simple key: don’t take your eyes off them! Learn how timing and color cues helped him nail the cook in just 90 seconds.
❓ Listener Question of the Week
From Gordon, an aspiring grill master: “What do you think about adding mustard on top of smashburgers before the flip?” Brian and Jay share their thoughts on this mustard-forward burger hack and how it affects flavor and crust.
🔥 Grill Coach Recommendation: BBQ Grill Gloves – Heat-resistant, versatile, and a must-have for any serious pitmaster. Check them out here
🎧 After the break, we get into core ingredients for building dry rubs and our go-to seasonings for:
• Pork – balancing sweet and heat
• Beef – deep, bold, and peppery
• Poultry – citrusy, herby blends
• Seafood – light, bright, and spice-kissed
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This week on The Grill Coach Podcast, we're diving into the fundamentals of seasoning meat for the grill! Whether you're cooking pork, beef, chicken, or seafood, we break down the best dry rub tips and flavor profiles to elevate your BBQ game. Jay shares his experience smoking brisket on the Masterbuilt Gravity Series smoker. Brian grilled up some shrimp skewers and breaks down the simple key: don’t take your eyes off them! Listener Question of the Week: “What do you think about adding mustard on top of smashburgers before the flip?” Brian and Jay share their thoughts on this mustard-forward burger hack and how it affects flavor and crust. After the break, we get into core ingredients for building dry rubs and our go-to seasonings for Pork, Beef, Poultry, and Seafood!