The inside skirt steak is an excellent cut which is perfect for a quick dry rub. The rub in my case looks wet but it starts dry, I use paprika, garlic, crushed pepper, onion powder and some other goodies. In order to achieve a good mix, it is imperative to heat it, not too high, yet enough to get the rub melded together. The secret to the melding is sugar, add some sugar and you will get a good result.
Categories: Meaty Days