Dry Rubs vs. Wet Rubs

Dry Rubs vs. Wet Rubs

So you’re getting this grilling thing down. You’ve mastered the art of controlling your temperatures, you know the differences between direct and indirect heat grilling, and your grilled food is coming out pretty good.

Pretty good is… good. But how about great?

When you’re ready to start adding a little more flavor to your meals, look no further than adding a rub.

You may have heard of rubs - either dry or wet, but what’s the real difference?

Glad you asked.

Let’s dig in.

What is a Dry Rub?

A dry rub is a mixture of herbs and spices with no liquids. Dry rubs create a crust that enhances the flavor and texture of grilled or smoked meats.

When Do I Use a Dry Rub?

Dry rubs typically work better for meats that cook quicker, at a higher temperature. Like shrimp or chicken breast, for example.

What’s In A Dry Rub?

Your typical dry rub usually consists of spices such as (not at all meant to be an exhaustive list): coffee, cocoa, paprika (the most popular base for dry rubs), dry mustard, chili powder, garlic powder, onion powder, black/white pepper, kosher salt, cayenne, dried lemon/lime zest, brown sugar, sage and thyme.

The key here is following your nose and taste buds. Experiment a little and find out what works best for you and the meal you’re preparing.

How Do I Use a Dry Rub?

This part’s easy. Mix your ingredients together in a bowl, then rub them into the meat before grilling, massaging it into the fibers of the meat so it penetrates thoroughly The more time the rub is allowed to soak in, the more deep the outcome will be. Next, you want to ensure that the cooking surface is very hot. The hotter the surface, the better it can create the ‘crust’ effect longed after by many.

What is A Wet Rub?

Ahhh, the next logical question. One could surmise that if a dry rub is made of primarily ‘dry’ ingredients, a wet rub must therefore consist of…. You guessed it - Wet ingredients! Well, at least one wet ingredient. Basically, take your dry rub, and add a wet component. TaDa!

When Do I Use A Wet Rub

Wet rubs are best used on meats that are cooked over low and slow heat - Think a pork butt or shoulder roast. This allows time for the wet rub to penetrate the meat and enhance the flavors fully. You know those smoked meats that have a dark crust on the outside and are fork tender on the inside? Chances are they used a wet rub.

What’s In A Wet Rub?

Wet rubs can be made of almost any liquid, but the most popular are vinegar, coffee, beer, cider, bourbon, soy sauce, honey molasses, mustard, tomato sauce and so on.

How Do I Use A Wet Rub?

Take all of your ingredients (dry and wet) and mix them together in a bowl. Then smother your meat in it. Ideally, you would let the meat marinate in the wet rub for an hour or two before cooking, but it’s not absolutely necessary.

As you’re grilling, you’ll want to continue applying the wet rub to your meat with a mop every hour or so as it cooks indirectly over low heat.

Now that you’ve got the low-down on wet and dry rubs, it’s time to make one yourself! Try experimenting with different combinations. There’s really no wrong answer so long as it tastes good.

So get out there, fire up the grill, and give it a try.

As always, Happy Grilling!