Dear Chef, do you prefer dry rub or marinade?

Ask the chef

Question:

Dear Chef, do you prefer dry rub or marinade? What’s the difference? Is one better for certain things?

Answer:

“I like both. Dry rubs will add a crust-like layer of flavor to the outside of the protein, and marinades will add flavor deeper into the protein and can also have a tenderizing effect. I like to dry rub proteins that I smoke and marinate proteins that I grill. Although when I make pastrami, I marinate and then smoke it.” 

– Price Beall, Chow Daddy’s

Classic barbecue dry rub recipe

Ingredients

1/4 cup brown sugar

1/4 cup paprika

1 tablespoon black pepper

1 tablespoon salt

1 tablespoon chili powder

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon cayenne pepper

Directions

Combine all ingredients in a bowl and mix well. Store in an airtight container. Use generously on meats before grilling or smoking.