Rubs combine the techniques of curing and seasoning, and usually consist of sugar, salt and flavourings. The mixture is rubbed over meat and left for a short period of time to impart its flavours and draw out moisture, which in turn intensifies the flavour of the meat.
You can transform any flavoured salt into a rub simply by adding sugar. The choice of sugar will determine the ultimate flavour of your dish. If you want the salt’s flavour to be the most pronounced, then use caster (superfine) sugar. Use less processed sugars, such as brown, golden caster, raw or muscovado, to increase the richness and depth of flavour. You could also experiment with sweet syrups (like golden or agave) or honey: the darker the syrup, the stronger the flavour. I like to use dark syrups such as molasses or malt in rubs for strongly flavoured meat like beef short ribs, brisket and pork ribs.