Barbecue Rubs, Marinades and Sauces – Oh My!
June 26, 2009 | by Diana
The other day my friend and I were discussing barbecue and she was troubled because she had rubs but never used them because she didn’t know how. I’m learning a little bit about barbecue, and I’m willing to share my information with you. Add to the conversation and share what you know too.
- Rubs – It’s a dry mix of spices – also sometimes salt and sugars. After you cut away the fat, or if you don’t want it – the skin (I remove chicken skin) and generally prepare the meat, you sprinkle on the rub and give it a little patting or rubbing.
- Marinade – It’s a wet mix of spices, liquids etc, that you let your meat or fish hangout in for a little while before cooking. You can let a marinade sit for a half an hour or even over night. A marinade can be used to tenderize the meat by using an acid and oil. Don’t marinade fish for more than 30 minutes because the acid …
