Dry rubs vs marinating, i do the rub

I haven't marinated any meat in i dont know how many years. I get awesome results with dry rubs, thats all i use whether it be beef, pork, chicken or fish.
I feel marinades are for SOME people who cant cook the meat properly AND TRY TO COVER (with exceptions, so dont get your panties in a bunch). I'm not too proud to admit i use a digital thermometer every time i grill no matter what it is, but it ensures perfectly cooked meat, and moist.

Anyone else in the dry rub camp?

Edit: post some of your favorite rubs, store or home made
Edit 2: the whole "using marinades is for people who cant coook" comment may be taken out of context. Some people do use it for that, but as a whole i dont feel it gets the depth a dry rub does.

 

Ditto every bit of that and I'm also not ashamed to say I use a probe always, it's only sensible. The closest I come to marinating is a dry brine, just kosher salt applied heavily the night before. I'm usually smoking big cuts of beef, pork, or whole chickens, and I make every single rub and sauce that I use.

 

Depends....just because you use a marinade doesnt mean you cant cook. I like chicken marinaded, sometimes elk or venison. Or sometimes the wild game I just use basic salt and pepper. Brisket, pork shoulder etc I use dry rub and not a marinade. I use this basic rub and add a few ingredients, its from the virtual weber site. Its really good on corn on the cob.

All-Purpose Dry Rub
1/4 cup paprika
4 teaspoons table salt
4 teaspoons ground black pepper
4 teaspoons granulated sugar
2 teaspoons chili powder 2 teaspoons granulated garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon dried oregano
Combine all ingredients and mix thoroughly.

 

Rub over mustard with pork and beef.

Cumin
Brown sugar
Coarse black pepper
Kosher salt
Garlic powder
Santa maria style seasoning
Done

Dry rub, wet rub, what is this since i use mustard?

 

Hybrid? Its the prius of spices

 

Lol ill take that!

 

@greeneggsnspam

 

I think technically it's still a dry rub. The mustard is just there to moisten the meat so the rub (pat, not rub) will stick. If it was a wet rub the wet (oil, mustard, chopped garlic, whatever) would be mixed into the dry bowl with all the seasonings, and then you actually would rub all that into the meat. The way you're doing it is the way a lot of smoked meat is done, and like I said you pat it on, not rub.

 

On point
It is more of a pat.... ill rub some, and then top off with more and pat.

Works great so far on ribs and tritip..... never use this on steak, just salt and pepper on steak.

Tritip takes about an hr for a medium size one, and my spare ribs take a couple hours. Both indirect heat.

 

It depends what I'm cooking. Marinades don't mean that you're covering for anything. You can have dry rubs that are more commanding of the tastebuds than some marinades.

I like marinades for skirt steak when making fajitas. I like it for certain chicken meals and I prefer it when presented with cheap steaks to cook, too.

I use dry rubs much more often, though. Sweeter stuff for pork/chicken, more savory for beef products. For off-the-shelf stuff, Adkins BBQ spice and Adkins Chicken & Pork rub are good. There is some stuff called Grub Rub that isn't half bad, too. Our team makes a rub for pork/chicken that I use a ton. Oakridge BBQ makes some stuff called Habanero Death Dust and it is fantastic.

Otherwise, smoked pepper, sea salt, and roasted garlic powder are regulars for me.

 

got any good recipes for skirt steak?

 

I usually only do skirt for fajitas. I don't have a set recipe, but the marinade is usually a little bit of vegetable oil, Worcestershire, soy sauce, diced garlic, cumin, lime juice, cilantro, and black pepper.

 

sounds good

 

Did this last night as a matter of fact. Seared over some really hot mesquite wood.

 

Man that looks amazing!

 

i'd argue marinating some meat is part of cooking. it certainly isnt cheating or a shortcut to cover up sub-par cooking skills. both dry and wet methods simply are there to get some salts and flavor into the meat.. my food science friends convinced me that salt does more than flavor the meat. it tenderizes. it's just as ridiculous to state that using anything other than salt and fire is covering up skills.

using a thermometer is just plain smart.

my favorite marinated meat is Korean Kalbi. damn..now i am hungry.
my favorite dry rub meat is home smoked short ribs.

 

I usually brine and baste poultry, dry rub pork and beef. If youre gonna do Venison or other gamey things, the best (maybe only) way to pull some of the game out of it is a marinade. I smoked a deer loin a while back that i had marinating in white wine and italian seasoning, I then rolled it in a thin rub, it came out tasting like meat candy.

There is no covering up blah blah blah dont know how to, whatever goin on here brotherman.

How you prep your meat depends entirely on what you plan on doing with it.

I was previously unaware there was some sort of Marinade vs Dry Rub war going on.

 

My standard for beef is the following:
both sides:
coarse salt - sea, kosher, whatever
crack some pepper
onion powder
garlic powder

3-5 drops of Worcestershire - I mean drops not pour it on - just a hint is what I like

None of the above is put on heavy and the meat is dry - let it sit for an hour or so, 30 min minimum. I usually leave it on the counter or in the mic to come to room temp before it hits the grill. If you want less flavors just do 1 side (my mrs like it this way).