Step 1: Tenderize

Before we season our meats, we like to do a little tenderizing. This is as simple as piercing all the sides with a fork or with a Jaccard. This helps tenderize tougher cuts of meat and helps them open up to the spices.

Step 2: Rub The Meat

Individually season each cut, one by one, sprinkling the rub directly from the bag onto the meat. Pat then rub the spices in evenly with your free hand. We like to hit the sides of our cuts too, being generous with the amount of seasoning used.

Step 3: Wrap & Rest

Pile all that rubbed goodness into some plastic wrap and toss it back in the fridge to rest (beef is fine to leave out until room temperature). 40 minutes is a good minimum time to wait, but we go straight to cooking when we don't have the time (or patience!). That 40 minutes mark though – it helps the meat absorb the most flavor without the salt dehydrating the meat.

Step 4: Cooking

Cooking your meats is your business and everyone has their own perfected methods. Dead Rooster Co. rubs go excellent with all cooking styles though - smoking, grilling, braising, pan searing. As long as the final product is delicious, we won't ask how you got there. For specific suggestions for each rub, check out our recommendations on how to use each of our rubs. We've got some great meal ideas for Black Gold, Olde Tymers, and Redwood.