The main purpose of the rub is to season the meat while at the same time encouraging the creation of that all-important exterior crust. The crust helps to seal in the juices, keeping the interior moist, while producing perfect color and a crunchy texture.
Recipe courtesy of Kraft
Nutrition Information
Per Serving: Calories 220, Total fat 10 g, Saturated fat 3 g, Cholesterol 80 mg, Sodium 660 mg, Carbohydrate 3 g, Dietary fiber 1 g, Sugars 2 g, Protein 29 g, Vitamin A 20 %DV, Vitamin C 2 %DV, Calcium 4 %DV, Iron 15 %DV