What Is a Dry Rub, and How Is It Different from a Marinade?

The two methods do not have the same goal. A marinade adds flavor and wets the meat’s surface. Because a wet surface must dry before it can brown, crust formation is delayed while the meat cooks inside. A dry rub does not cause this delay: there is no surface water to evaporate, so browning begins much sooner. A marinade can also affect the meat’s texture when it contains acid or enzymes; a dry rub does not affect the texture and works only on the surface.

Salt and black pepper form the backbone of a rub; the other seasonings give it its character. Red pepper adds color and flavor, cumin adds earthy depth, thyme and rosemary pair well with lamb, and garlic and onion powder round out the base. A small amount of sugar can darken the crust, but it burns over high heat, so use care when barbecuing. Ground spices give noticeably better results when freshly ground just before use. Mix the rub thoroughly in a dry bowl first; mixing it directly on the meat can leave the seasoning unevenly distributed.

Pat the meat thoroughly dry with a paper towel, then press the rub onto every surface with your hands; sprinkling it from above is not enough—the rub needs to adhere to the meat. Applying a thin layer of oil first can help it stick, but too much oil wets the surface again and cancels out the advantage. Use about 15-20 grams of rub per kilogram of meat. The salt in the mixture is already calculated to equal 1% of the meat’s weight. Too much rub makes a salty layer rather than a crust.

There are two options for resting the meat after applying the rub. If you plan to cook it right away, put it directly over the heat; the result will still be good. If you let it rest, make it a longer rest: leave the meat uncovered on a plate in the refrigerator for four hours to overnight. Put the plate on the bottom shelf, away from ready-to-eat foods, so the raw juices cannot drip onto other food. During this time, the salt penetrates the meat and dries the surface further; these 2 effects together create a dry-brining effect. The 15-30 minute interval in between is the least effective, because the salt has drawn moisture to the surface but it has not been reabsorbed.

Dry rubs work best with dry-heat cooking methods such as barbecuing, grilling, roasting, and pan-searing. They are less useful in dishes cooked in liquid because the crust dissolves. Applying the rub under the skin of poultry also makes a noticeable difference. Store the mixture in a tightly sealed jar in a cool, dark place and use it within a few months. If it contains fresh garlic or onion, refrigerate it and use it within a few days. The same rub can be used on vegetables and shellfish, but use half as much for those ingredients.