December 2, 2015
The Great Marinade Debate: Dry Rubs and Brining
I won’t go as far as saying marinades are useless. But for quite a few years I have almost completely switched over to dry rubs on my proteins.
Whether it’s a chicken breast, whole tri-tip, or pork chops, I like to use a light coating of oil and an appropriate dry rub (yes- made myself). I find it adheres better than a wet marinade, and as a result, I get more flavor transfer to the meat.
The only other method I like to use is brining. Though not considered a “marinade”, it has different implications. I would then rinse and dry the protein, and apply my oil and dry rub before cooking.