The Ultimate Guide for Brines, Marinades, Rubs, and Sauces

There are plenty different ways to add flavor to your cooking, but some of you may not know the exact science for each method. Barbecue is an interesting style of food, I think, because its very meat-heavy. You don’t get excited about corn on the cob and potato salad, no matter how great it is, you’re there for the meat. With that being said, most BBQ flavoring can be achieved with four different methods: brines, marinades, rubs and sauces.

Today we will go over what each is used for, what meat it will compliment best, what its main ingredients are, and how to use it for maximum effectiveness. Read on!

Brines

• Used to add moisture to meats, but they can have a subtle flavor too if you’d like.
• Typically used on chicken and turkey.
• Composed of water and salt, with any seasonings you’d like to add (brown sugar is a safe bet).
• Just let your meat soak in the brine prior to cooking. Whole turkeys take at least 12 hours, but smaller meats can take only an hour. Just make sure you don’t over-brine, or you’ll have one salty turkey!

Marinades

• Used to add flavor to your meat.
• Typically used on beef, pork, and poultry.
• Composed of an acid (vinegar, white wine), a base oil, and plenty of herbs and spices for flavor.
• You can marinate your meet for just an hour, or leave it overnight to get extra flavor. Over-marinating will lead to somewhat mushy food from the acid, so be careful!

Rubs

• Used to add flavor and texture.
• Typically used on beef and pork but I love ’em on chicken wings!
• Composed of lots of spices, and maybe some herbs.
• Just mix up some spices that will compliment each other nicely, and add the rub directly to your meat. If you need an idea on where to start, check out these 6 dry rub recipes.

Sauces

• Used to add flavor and moisture.
• Typically used on cooked meats of any variety.
• Composed of vinegar, tomato paste, mayo, and spices.
• Just mix your base ingredients together, then add your flavorings. You’re mixture will need boiled and then about an hour on low heat, but its a really simple process. You can find a basic barbecue sauce recipe here.

There you have it, the ultimate barbecue flavoring guide for dummies! Each method has it’s place in BBQ, but do you guys have a go-to?! Share with me in the comments below!