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Say you've navigated which cuts to buy and dusted off the grill or pan, but perhaps you're looking to tenderize and season your beef, and can't decide if it's best to go with a marinade or dry rub While it may seem like a straightforward distinction — whether to use a liquid or dry spices — the question is surprisingly complex Marinade the main difference between a marinade and a dry rub is liquid Marinades blend spices with oil and liquids like vinegar or citrus The acid helps make meat more tender while upping the flavor The tougher the meat—think beef and chicken thighs—the longer you can marinate it, from 12 to 24 hours.
The key to juicy, flavorful meat lies in how you prep it before cooking In this guide, we'll break down Understanding marinades a marinade is a liquid mixture of seasonings, acids, and oils that is used to soak the meat, adding flavor, tenderizing it, and enhancing its texture Marinades can be used on a variety of meats, including beef, pork, chicken, and lamb, and are particularly popular for bbq favorites like steak, chicken breasts, and pork. Mix 1 tsp cumin, 1 tsp oregano, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp chili powder, 1 tsp kosher salt, 1 tsp paprika, 1/4 cup brown sugar I’m still confused on which is the best, marinade or rub for steak?
Find out how to enhance your grilling with dry rubs vs Wet marinades and when to use each for the best flavor. A dry rub or marinade for steak Learn the difference and when to use a dry rub or marinade for steak.
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