When BBQ'ing on the grill, what is your preferred method of seasoning? Sauce, Spices, or Rub?

Question

I myself have come to love using Rub on my meat when putting it on the grill. I usually let the rub stay on the meat for about two days before BBQ'ing it. I kinda treat the rub like a marinade, and I've found that I actually tend to get more flavor this way... I was just wondering, when you barbecue, what is your preferred method of seasoning? Sauce, Spices, or Rub?

Answer 1

I use a dry rub, and then add sauce just the last 5 minutes or so.  But, I've never let the rub marinate for that long:) .....

Answer 2

i use a marinade, then a rub, then a sauce made with the rub...

Answer 3

rub and homemade marinade.

Answer 4

For pork and chicken I use a rub but I don't let it stay on more than about an hour.  For beef, lamb and fish/seafood, I use marinades.  I smoke pork, chicken and lamb on an wood smoker using indirect heat - this is why I don't marinate for any length of time.  I cook the beef and seafood over the direct heat but only use charcoal and hickory.  I don't ever use gas.

Answer 5

Depends on what you are trying to get and what you are trying to cook -

and a rub left on for a length of time is a dry marinade!

leaving the rub on that long allows the flavors to seep into the meat. much  like the flavors of a marinade get taken up by the meat. Dry marinading is similar to 'curing' - it will react and pull some moisture out of the meat, and can help form a protective surface to keep most of the moisture in the meet, so you have to be careful what you use it on.

dry rub shortly before grilling just adds some surface flavor, without adding the surface conversion, so it can be good for quick cooking, and for thinner things like fish.

Sauces are fine if you really need them - if you do the marinade or dry rub well, and cook the meat right, you really shouldn't need a sauce, unless you want to make some sort of a contrasting flavored sauce. And if yo put the sugary sauces on the meat on the grill, you will likely just burn the sugars - also okay if that is what you are looking for.

I use all of the above all the time, just depends on what I want that time! If I am going to make a wine and mushroom reduction to put on a steak, just a light simple rub works fine.  

Answer 6

there is this seasoning called"uncle Chris seasoning" and WOW is makes any meat taste so good!