Marinades are simply flavor-infusing liquids. The cooking process itself turns connective tissues into gelatin to varying degrees. Depending on the cut and type of meat, it may need a little assistance to bring it to be tender enough. In addition to herbs, spices and oils, marinades typically include an acid, such as lemon juice, wine, vinegar or dairy. The acid goes to work on proteins, tenderizing the meat while balancing out sweet or spicy flavors in the marinade.
Marinades are suited for tougher cuts of meat.
Place meat in a heavy zip-top bag with the air squeezed out and turn it often to be sure all surfaces benefit from the marinade.
Rubs come in two varieties, wet rubs and dry rubs.
A dry rub is made of herbs and spices and can be either sprinkled over meat or actually rubbed in.
A wet rub contains a liquid ingredient, usually oil and is coated over the surface of the meat.
What you want to use for your rub is really a matter of personal taste. You want a good rub to add flavor and color but you don't want it to overpower the flavor of the meats you are rubbing.
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