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We sent you a verification email. Please verify to begin receiving our newsletter and using your account. Cooking Marinade vs. Dry Rub: What's the Difference? Find out which technique will take your dish from good to great. Print Save. Photo: Tasting Table.
Want the inside scoop? Dry-aged steak? Dry rubs? Oh, yes. We love dry rubs. We prefer them to marinades almost every time. That's right: When it comes to seasoning meat and developing a exceptionally-textured exterior, nothing beats a dry rub. What is a dry rub though? Unlike a dry brine, which stays on a piece of meat for a long period of time before being rinsed off, a dry rub is usually applied to meat shortly before it is cooked. There are varying degrees of involvement when it comes to dry rubs.
Ancho chili and chipotle chili tease out the heat and a little smokiness with this excellent barbecue rub. Along with the typical salt and sugar, garlic powder and onion powder give a deep savoriness, and cumin is on the scene to brighten it all up a bit.
Truly excellent chicken wings require a three-prong approach: a rub to add flavor to the chicken itself, a grill to add char, and a sticky sauce to bring it all together.
The result is a deep, roasty quality that can only be enhanced by those gorgeous grill marks. If rubs are like massages, marinades are more like immersion baths.
Marinades, along with imparting flavor, are also going to tenderize the meat by the inclusion of acid, and add fat via oil.
Whereas sugar often defines what makes a rub function like it does, both in terms of flavor and texture, for a marinade it is the acid, whether in the form of citrus juice, vinegar, or Worcestershire sauce.
Marinades may also include all of the components that rubs do, including sugar, but acid is key. Marinades work especially well for tougher cuts that need some breaking down, but that you want to cook quickly at high heat, such a skirt steak. You can soak most proteins overnight, but marinades for more delicate items such as white meat chicken or shrimp should be used carefully: Too much acid for too long will start to denature the protein, rendering it gummy before cooking begins.
Because the liquid of a marinade can move within the cell structure, marinades have the ability to get the flavor in a little deeper, but are not likely to create any significant external texture. Resist the urge to continue to baste with the marinade throughout the cooking process, or to apply it as a sauce. Consider these three recipes for some insight into the function of marinades:. Balsamic vinegar and soy sauce do the sweet and salty heavy lifting in this recipe, nuanced by the piquancy of garlic and the natural earthiness of rosemary.
Worcestershire and mustard go hand in hand to deliver a straightforward steak into summer legend status, all the more so for having potential to become killer steak sandwiches in the days to follow.
Get our Easy Seared Flank Steak recipe.
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