Rubs vs. Marinades: Which One Makes the Best BBQ?

When it comes to BBQ, everyone has their secret weapon. Some folks swear by a dry rub, while others won’t cook without a good marinade. But which one actually makes the best BBQ? The answer depends on what kind of flavor and texture you’re looking for.

Let’s start with rubs. A dry rub is a mix of spices and seasonings that gets massaged into the meat before cooking. The goal is to create a flavorful crust, also known as bark, which locks in the juices and adds that deep, smoky taste we all crave. Dry rubs are perfect for slow-smoked meats like brisket, ribs, and pork shoulder. The salt in the rub draws moisture to the surface, helping to form that delicious caramelized layer. Plus, rubs let the natural meat flavors shine without overpowering them (Meathead Goldwyn, 2016).

Now, onto marinades. Marinades are liquid-based, often including a mix of oil, acid (like vinegar or citrus), and spices. They work best on leaner cuts like chicken, turkey, and even some seafood. The acid helps break down tough fibers, making the meat tender while infusing it with bold flavors (Raichlen, 2018). However, marinades don’t create that classic BBQ crust like a dry rub does, and too much acid can turn your meat mushy.

So, which one wins? The truth is, both have their place in BBQ. If you want deep flavor with a crispy bark, go for a rub. If you’re looking for extra tenderness and moisture, a marinade is your best bet. Better yet—why not combine them? A quick marinade followed by a flavorful rub gives you the best of both worlds.

At Pork and Fork BBQ, we use time-tested techniques to make sure every bite is packed with smoky goodness. Whether you’re team rub or team marinade, we’ve got you covered!