Rubs versus marinades, which one brings the bigger flavor?
With the grills lit and the guests hungry, will the grilled meal live up to expectation? Rubs versus marinades, which one brings the bigger flavor?
The difference between rubs and marinades is simple to understand. Rubs are spices that go on top of, or on the outside of, meats. Usually a combination of spices, rubs create flavor on the surface of meat. Marinades are a type of sauce. Often combining oil, vinegar and spices, marinades soften and/or flavor foods as the food sits in the liquid. Which one brings the bigger flavor?
While both seasoning methods are useful, spice rubs create bigger, bolder flavors. Personally, it is satisfying to cut through a delicious crust on a perfectly grilled piece of meat. That crust is full of flavor. The meat has absorbed the layers of flavor and the crust enhances the layered flavor. In one bite you can taste the difference.
Rubs come in all flavors. From sweet and savory to bold and spicy, there is a rub for every meat, meal and occasion. Basically a rub combines a sweet component with a salty component. The salt works to draw the moisture out of the meat. Sugar helps to caramelize the surface of the meat and to lock in the rub’s flavor. With the right balance, a rub makes any meat taste better.
Rubs versus marinades, photo by Cristine Struble
Finding a rub that fits your flavor profile isn’t difficult. A quick walk down the supermarket aisle or a special food store shows hundreds of rub options. Flavors like Carolina Pit, Steakhouse or Louisiana Bayou could strike your fancy.
A personal favorite line of rubs is Steven Raichlen’s Project Smoke Spice Rubs. Created by the ultimate master of the grill and smoker, Raichlen’s rubs vary from classic barbecue flavors to exotic combinations. These spice rubs are a great way to explore which flavors are your personal favorite.
Also, anyone can make a spice rub from the ingredients in the pantry. Many pantries have salt, sugar, garlic and pepper. A simple combination of these spices, and others that you may like, can create a homemade rub.
Why not a marinade?
All the talk about rubs doesn’t mean that marinades don’t have their place. A marinade can tenderize meat and add flavor. A great example is a brine. Brined turkey for Thanksgiving is delicious. But, marinades need to be refrigerated, can over season a meat and can lead to extra waste.
Rubs versus marinades, photo by Cristine Struble
When meat is over-marinated, the meat can get mushy. The acids break down the texture of the meat. While it adds flavor, it can create a less enjoyable piece of meat when he marinade isn’t used correctly.
Also, the marinade can’t be kept after it is used. Once used, a marinade should be thrown away. Yes, you can cook the marinade to use it again. Still, a big batch of marinade could have flavor going down the drain.
Next: How to build a better burger
For you next grilling adventure, try rubs versus marinades. The flavors might win you the title master of the grill.