For grillers by grillers

BURNING QUESTION

Dry Rub or Wet Rub

--- Brief Guide to Flavor Your Food

 

You always need to make choice in life, coffee or tea, gas grill or charcoal grill, dry rub or wet rub.


In this page some basic information are introduced, helping you understand better the difference between dry rub and wet rub.


And you’ll make your own decision.


 


Dry Rub:


Dry rub refers to a mixture of powdery spices without liquids. It is a good way to add flavor, but won’t tenderize.


It is better to apply dry rub on the easy grill food, such as fish, or higher temperature grilling, such as gas grilling.


You can sprinkle dry rub while grilling. The rub will be seared into skin of the meat during cooking. When the meat gets dark, you can turn down the temperature.


On the other hand, alternatively, you can add flavor before grilling, by mingling rub with meat.


The ingredients of dry rub are powdery spices. Some are commonly used, such as paprika, pepper, salt, chili powder, garlic powder, onion powder, dry mustard. Of course, you can always create a dry rub on your own, according to your preference.

 

Wet Rub:


Adding moisture to dry rub leads to the wet rub. There are two reasons to use web rub: to add flavor, and to tenderize. This is also known as marinade.


Some typical ingredients are, for example, beer, wine, vegetable oil, tomato sauce, fruit juice, together with the dry rub powder.


Wet rub is more recommended during slow cooking, namely, it’s an ideal method to apply web rub while you are using charcoal grills or smokers. Before grilling, you can smother the meat in it with a plastic sealing bag. If time allows, put it in fridge at least one hour. On the other hand, you can also inject it to meat before grilling.


Remember not to marinate meat in room temperature, and do not use left over marinade as a sauce, boil it if you really want to.

 


As a matter of fact, it’s easy to distinguish dry from wet. The important thing is, you need to know when and how to use the rub, and on what food do you apply. The food and the grill matter. Check our website if you haven’t got a right one. Besides, you can always create a personal rub on your own. It’s more about practice.