Food

Rubs: Dry/Wet/Both? It's Barbecue Time, Welcome Back Spring!

I was asked the above question by my brother who is moving into his first apartment and looking forward to grilling during the summer. My thought is it depends on the type of meat your cooking with. Personally I like dry rubs for ribs and then dipping the ribs in sauce. With steak I think marinading overnight then drying and simple salt/pepper is really flavorful. Chicken can go both ways. What's your opinion?

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