In cooking, Rubs are mixtures of dry seasonings or seasoned pastes rubbed onto the surface of foods before cooking. 

Dry Rubs usually contain herbs, spices, ground peppers and other dry seasonings.

Paste Rubs are dry seasonings held together with small amounts of wet ingredients such as oil, crushed garlic, mustard, soy sauce, Worcestershire Sauce, Horseradish Sauce, etc.

Rubs add flavor and in some cases, seal in juices and form a delicious crust.

Rubs can be applied just before cooking, but for a more pronounced flavor, apply your rub and refrigerate for several hours. When a rub is applied and meat is tightly wrapped in plastic wrap and refrigerated 12 - 24 hours, it will develop a distinct flavor.