Dry rubs use a blend of salt and spices to build a textured crust on meat, while wet marinades use a liquid base of acids or oils to infuse flavor and tenderize the meat.
- Composition: Dry rubs contain only herbs, spices, salt, and sugar. Wet marinades add liquids like vinegar, citrus, soy sauce, or oil.
- Texture: Dry rubs caramelize into a distinct, savory crust or bark. Wet marinades keep the exterior moist and can inhibit a heavy crust.
- Tenderizing: Dry rubs only season the outer layers via salt draw. Acidic or enzymatic wet marinades actively break down surface proteins to tenderize.
- Prep Time: Dry rubs can be applied immediately before cooking. Wet marinades require anywhere from 30 minutes to 24 hours of soaking.
When to Use Which
- Choose a dry rub when:
- You want a crispy or caramelized crust (steaks, ribs, chicken skin).
- You are short on time and need to cook right away.
- You are cooking over very high direct heat where sugar- or oil-heavy liquids might burn.
- Choose a wet marinade when:
- You are working with leaner or tougher cuts that benefit from surface softening (flank steak, chicken breast).
- You want deep, liquid-driven flavor profiles like citrus-herb or soy-ginger infusions.
- You are planning ahead and can let the meat rest in the fridge for hours.
Rubs and marinades are a great way to add flavor to your dishes. Rodger and Julie show us some rub and marinade basics in the video below:
Below is a list of marinades and rubs to help you with your dinner tonight!
