Enhance grilled meats with rubs, marinades

Two easy ways to enhance the flavor of grilled meats are adding rubs or marinades before you get to the grill. Because these techniques are somewhat different, it’s helpful to understand a little bit about each and to know how to select which approach.

Marinades begin with a liquid base that will serve as a tenderizing agent. Choices include acidic liquids (such as wine and vinegar) or fruit and vegetable juices that contain natural protein-dissolving enzymes (such as lemons, limes and pineapples). The other components of a marinade are herbs and spices that create a specific flavor profile

A marinade works best on thinner, flatter cuts of meat because the ingredients will more equally permeate the connective tissue. Using a marinade on a large, thick or unevenly shaped chunk of meat can result in a mushy exterior around an untouched center. Ideal beef cuts for marinades are chuck, round, flank and skirt steaks.

If you are cooking a protein that is already slightly delicate, such as a fish filet or chicken breast, a brief time in the marinade is all that’s required, about one-half hour for fish and up to two hours for chicken. Tougher meats like pork and beef can be marinated for at least 4 hours or as long as overnight.

Food safety rules dictate that meat should never be marinated at room temperature, but always under refrigeration. Large zip-top bags are handy for marinating - just toss in the ingredients, seal and chill. Alternatively, you can whisk together the marinade in a shallow glass or ceramic dish, sink the meat into the marinade, cover with plastic wrap and chill.

There are only two ways to handle the marinade left in the bag or dish once the meat has been removed to the grill. You can baste the meat while it’s cooking, making sure it is well heated. Alternatively, you can throw it away. Never try to use the leftover liquid as a sauce: it has come into contact with raw meat, which places you at great risk of food poisoning if you use the leftover marinade.

Rubs are mixes of spices and seasonings that add flavor but don’t tenderize. They come in two varieties: dry rubs and paste rubs. Just as its name implies, dry rubs are a powdery blend of pulverized herbs and spices. Paste rubs include just enough of a wet ingredient (such as olive oil or mustard) to form a thick, highly seasoned paste.

When using a dry rub, pat the mixture on the surface of the meat before placing it on the hot grill. When the meat is grilled, the rub transforms into a savory crust on the outside surface. While you can add the rub just before cooking, you can increase the intensity of the flavor by applying the rub at least two hours and up to 24 hours in advance.

The key ingredients in a rub are salt and sugar. The salt draws juices from the inside of the meat while also pulling moisture from the surrounding air. When cooking, the salt helps melt the surface and interior fats, which keeps the meat moist. The sugar locks in flavor as it caramelizes on the surface.

Rubs are best for large cuts of meat, such as beef briskets, spareribs and pork butts, which tend to be fatty and benefit from the osmosis action of the rub. For these, you apply rub a day before you cook the meat, wrap it up in plastic wrap or butcher paper, and place it in the refrigerator.

From a convenience and economy standpoint, rubs are sometimes better choices than marinades. The spice mixture doesn’t need refrigeration (although a paste rub does). Rubs add a colorful, flavorful crust and help keep the meat moist without messy liquids. Sometimes an acidic marinade can ruin the texture, leaving meat mushy instead of tender.

But, if you don’t want to choose between the two options, you can do what we did for the lamb chops in the photo. First the chops spent the day in the refrigerator covered with an herb rub. Just before grilling, they were tossed in a Balsamic vinegar marinade that combined with the flavors in the rub to create a sharp, spicy finish.

I’ve included two recipes here, one for a barbecue-style rub that’s perfect for ribs or pork tenderloin, and a lemon-garlic marinade that pairs well with lamb, chicken breasts or salmon filets. Rubs and marinades are tasty ways to add deeper flavors to grilled meats.

Barbecue Rub
2 T kosher salt
1 T brown sugar
1 T cumin
1 T paprika
1 T granulated garlic
1 T granulated onion
1 T chili powder
1 T black pepper
1 T white pepper
1 t cayenne

Combine ingredients and store in an airtight container. Use on ribs, pork tenderloin or skirt steak; refrigerate rub-covered meat for up to 24 hours before cooking.

Lemon Garlic Marinade
5 grated garlic cloves
1/2 C olive oil
zest and juice of 1 lemon
1 T dried oregano
2 t salt
1 t white pepper

Combine ingredients in a zip-top plastic bag; seal and shake to mix thoroughly. Add meat; press out the air and reseal. Store bag in the refrigerator until ready to cook, up to 24 hours, depending on the meat. Discard leftover marinade.