The difference between good BBQ meat and great BBQ meat is often just a marinade or a rub. Both are easy, both are cheap, and once you understand the basic formula you can stop buying bottles and start making your own. Here's the simple version.
Marinade vs rub: what's the difference?
- A marinade is wet. It adds flavour and, thanks to a bit of acid, helps tenderise. Best for chicken, pork and skewers.
- A rub is dry, a mix of salt, sugar and spices massaged onto the meat. It builds a flavourful crust. Best for ribs, brisket and big cuts.
The marinade formula
Once you know the ratio, you can improvise forever:
- Fat (oil) — carries flavour and stops sticking
- Acid (lemon, vinegar, yoghurt) — tenderises and brightens
- Salt (salt or soy) — seasons all the way through
- Flavour (garlic, herbs, spices, honey) — the fun bit
Roughly three parts oil to one part acid, plus salt and your flavourings. Done.
The rub formula
Equal-ish parts salt and sugar (the sugar helps that crust caramelise), then spices, paprika, pepper, garlic powder, cumin, whatever you fancy. Pat it on and go.
How long to marinate
- Chicken and pork: 2 to 12 hours
- Beef: 1 to 8 hours
- Delicate cuts and anything with lots of acid: don't overdo it, too long in acid can make meat mushy
Dry rubs can go on anywhere from 30 minutes to overnight, the longer the better for big cuts.
Fire up
Grab your meat from the BBQ range, and if you're after ideas for what to put it all on, see 10 BBQ meat ideas.