Dry Rub vs. Marinade: Which is Best for Your BBQ?
BBQ season is here, and so is the time to wow your guests with some seriously impressive culinary skills. The question is, what is the best way to get flavour into your meat?
With dry rubs and marinades being the main go-to options when it comes to seasoning your meat, which one unlocks more flavour? Which one works for your choice of meat? Peelham Farm are here to share some wisdom when you are deciding which option to go for.
Before we dive into it, let’s define what each of the options are.
What is a Dry Rub?
A dry rub typically consists of a mixture of ground spices that are then rubbed onto the meat. The rub should then be applied to the outside of the meat.
Depending on what you’re making, dry rubs are usually applied to the meat at least two hours before cooking.
What is a Marinade?
A marinade is the wet option that consists of oils and other acidic liquids. The acidity breaks down the tissues in the meat, allowing for any moisture to be absorbed. The end result? Fall-off-the-bone meat that’s juicy and full of flavour.
So, the main difference between the two is the consistency. But how do you know when to go for a dry rub or marinade?
When to Choose a Dry Rub or Marinade
There are a few factors that you will need to take into consideration: the desired flavour you want to
Flavours
Whether you pick a dry rub or marinade is down to the flavour you are after. You’ll only be able to achieve the zing of a lemon by adding some lemon juice to the meat, so it no longer becomes a dry rub affair.
Rubs are better for achieving a smokier flavour. Try mixing smoked paprika, a little chilli powder, ground black pepper and dark brown sugar to get that smoky goodness when you’re cooking your ribs.
Method of Cooking
If juicier meat is what you are after, then meat that has been marinated may be better suited for cooking gently on a grill to retain its moisture.
On the other hand, if you want to develop some extra bite to your meat, use a dry rub. Meat that has been prepared with a dry rub might be more suited to being cooked on a BBQ, or in the oven to develop its texture.
The higher the heat used, the more moisture your meat will lose, so have a think about how you are going to cook your BBQ meat with the end taste and texture in mind.
Your Choice of Meat
If your meat needs tenderising, marinating will not only inject it with flavour and body, but it will also take care of the tenderisation process at the same time. Having said that, dry rubs don’t necessarily mean a compromise on flavour.
Therefore, you might want to base how you season your meat based on the meat itself.
Have thinner cuts of meat? Marinating them might be the better option when it comes to turning up the flavour factor. If your meat is already on the tender side (think breasts or fillets) then marinating it for even a couple of hours will do wonders in bringing out the flavour and aroma. Here is an awesome marinade for grilled chicken thighs.
Cooking larger cuts, such as delicious sirloin steaks and racks of pork ribs? A dry rub would work best.
Final Thoughts
To conclude, there are clear differences between the two methods of seasoning, but neither one is better than the other. It all comes down to what you want your end, what you’re making, how you’re cooking it and the flavours you want to achieve from the meat.
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