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A marinade is a highly seasoned liquid used to impart flavor and/or tenderize tougher meats. A rub is a highly concentrated blend of herbs and spices that flavors the exterior of the meat as it cooks.

Marinades ingredients include fruit or vegetable juices, wine, water and oil in combination with spices. Marinades are used for several hours or overnight to impart flavor and/or tenderize. If the marinade is going to be used to tenderize, it must contain an acidic ingredient like lemon juice, wine, or vinegar.

Allow 1/4 to 1/2 cup marinade for each 1-2 pounds of meat. For tenderization, meats need to be marinated for at least 6-8 hours. For flavor, marinate meat for at least 15 minutes.

Rubs can applied to the exterior surface of the meat just before cooking, or for convenience rubs may be applied several hours in advance. As with a marinade, though, the coated meat must be refrigerated until cooking time. The flavor becomes stronger the longer the rub is on the meat.
 
 

Asian Barbecue Wet Rub Asian Marinade Basic Marinade Beef Marinade Beef Marinade 2 Beer Marinade for Beef Big John's Marinade Brisket Rub Cajun Rub

Chicken Marinade Chicken Rub Dry Rib Seasoning Fragrant Dry Spice Rub for Pork Lamb Marinade Lemon Basil Marinade Mediterranean Marinade Memphis Dry Rub Mexicali Marinade

Orange-Garlic Wet Rub Pork Loin Marinade Poultry Dry Rub Red Wine Marinade Rib Rub Sesame Ginger Marinade Southern Rub Sweet & Spicy Rub Teriyaki Marinade

 
 
 
 

©1999 Leigh Ann Smyth. Duplication is prohibited.