Quick Answer
Rubbing spices can be a suitable alternative to marinades for backstrap, as they can achieve a similar level of flavor penetration with less liquid and preparation time. However, the type and amount of spices used are crucial in delivering optimal results. A well-balanced spice blend can bring out the natural flavors of the meat.
Choosing the Right Spice Blend
When it comes to backstrap, a well-crafted spice blend can elevate the dish from ordinary to extraordinary. A good starting point is to combine a base of salt, pepper, and garlic powder, then add other aromatics such as dried thyme, rosemary, and paprika. You can also include a pinch of cayenne pepper or red pepper flakes to add a touch of heat.
Applying the Spice Blend
To apply the spice blend, first pat the backstrap dry with paper towels to remove excess moisture. Then, rub the spice blend all over the meat, making sure to coat it evenly and generously. Use about 1-2 teaspoons of the blend per pound of backstrap, depending on your personal taste preferences. Make sure to get the spice blend into the crevices and corners of the meat, as this is where the flavors will penetrate the most.
Timing and Temperature
When using a spice blend, the key is to allow the flavors to penetrate the meat without overpowering it. Aim for a cooking temperature of around 400°F (200°C) for 8-12 minutes per pound, or until the internal temperature reaches 130°F (54°C) for medium-rare. During this time, the spice blend will infuse the meat with its flavors and aromas, resulting in a tender and juicy backstrap.
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