When you’re ready to become a grillmaster in your own backyard this summer, an important part of every barbecue session will be how you choose to season your meats.
“Dry rubs” and barbecue sauces both have their place on the grill to bring out the best in every dish. The key to using one or the other is timing.
A dry rub is a blend of dried herbs and spices (like salt & pepper, brown sugar, or chili powder) that’s applied before the meat hits the heat. It is often used with a marinade or in place of a marinade, to induce natural flavors in the meat before cooking. Some pitmasters swear by a rub alone, as it helps tenderize and improve your barbecue, especially those who are smoking their meat or using a wood-fired grill.
Everything from ribs to seafood can benefit from a rub, but dry rubs often benefit meats that are being grilled on high heat, like a gas grill. Ribs and brisket especially can benefit from being prepared with a rub alone.
Barbecue sauce can be applied during cooking to keep meat tender and juicy (but is best used this way in a low-heat, slow-cook situation to lock in moisture.) Most will apply barbecue sauce near the end of grilling, to provide a layer of caramelization to the meat like a candy coating. However, some will apply sauce right before serving, which is when it becomes more of a condiment than a part of the cooking process.
A sauce doesn’t necessarily benefit tougher cuts of meat like ribs, because it is not providing tenderization during cooking like a rub or marinade will. However, many have a fondness for the sweet, tangy flavors of a classic BBQ sauce, so having a bottle handy for guests (if you’re not using it to grill) is a good way to keep everyone around the table happy this summer.
Don’t forget to enter the #WhatsGrillin contest!
This year there’s no photo needed, no purchase required—just some good old-fashioned summer fun! All it takes is a quick entry with a few fun questions and you’re in the running to win big from Porter’s and Weber Grills. Winners will be drawn on Saturday, July 14 during Porter’s GRILLED Event in Riverton (but don’t worry, you don’t have to be there to win!).
