Marinades Vs Dry Rubs<\/strong><\/h2>\n\n\n\nYou can think of a dry rub as a seasoning that doesn’t have any added liquids. These types of seasonings include things like salt, black pepper, paprika, oregano, thyme, rosemary, sage, garlic, onion, red pepper flakes, etc.<\/p>\n\n\n\n
Dry rubs are often used on beef, pork, lamb, poultry, fish, shellfish, and vegetables. They’re typically applied directly onto the meat after it has been cut into pieces.<\/p>\n\n\n\n
When using a dry rub, you need to apply it evenly all over the meat. Some people prefer applying it only on the outside while others apply it all over including inside. <\/p>\n\n\n\n
Some also like to apply it the night before so it can adhere fully to the meat surface. When using on ribs, however, you need to only add the rub 2 hours before cooking if you are adding a sauce on top at the end.<\/p>\n\n\n\n
If you choose to use a dry rub, you can either mix it yourself or buy one ready-made. The best thing about using a dry rub is that it allows you to control the amount of seasoning.<\/p>\n\n\n\n
However, some people find that the effects of a dry rub aren’t as good as that of a marinade. Although a dry rub provides intense flavor, marinades can tenderize the meat much more effectively. <\/p>\n\n\n\n
That being said, rubs can help with creating a crispy outside which is known as the bark.<\/p>\n\n\n\n
It’s possible to combine both a dry rub and a marinade. For example, you could start by rubbing your meat with a dry rub and then finish it off with a marinade.<\/p>\n\n\n\n
This works well because the dry rub helps to create a crust on the meat while the marinade adds moisture and tenderizes the meat.<\/p>\n\n\n\n