At Gartner’s, we believe that the key to delicious flavor starts before your meat hits the grill or oven. Whether you’re a fan of rich, juicy marinades or bold dry rubs, knowing how to use them the right way can really help elevate the flavors of your meat. Here are some of our favorite marinade and dry rub tips to help you get the best flavor from your marinades and dry rubs.
What is the Difference Between Marinades and Dry Rubs?
- Marinades are liquid-based and often contain a mix of acid (like vinegar or citrus), oil, and spices. The acidic nature helps to tenderize and flavor meat
- Dry rubs are a blend of herbs, spices, salt, and sugar that coat the outside of the meat to form a flavorful crust when cooked
Both marinades and dry rubs are amazing in their own ways — and knowing when and how to use each one is key.
Tips for Marinating Meat
1. Use the Right Container
Always marinate meat in glass, ceramic, or food-grade plastic — never metal. Acidic ingredients like vinegar or citrus can react with metal and affect flavor.
2. Time It Right
- Seafood: marinate for 15–30 minutes
- Chicken: marinate for 2–6 hours
- Beef/Pork: marinate for 6–24 hours
Don’t over-marinate — too much acid can make meat mushy, especially with seafood or chicken.
3. Get The Most Flavor From Your Marinade
Reserve a portion of your marinade before it touches raw meat to use as a sauce later. For extra flavor, boil the used marinade for 5–10 minutes before using it as a glaze or drizzle.
4. Poke Holes Before Marinating
Use a fork or knife to gently pierce the meat before marinating — it helps the flavors sink in a bit deeper.
5. Bag It Up
Seal your marinating meat in a ziplock bag and lay it flat in the fridge. Flip it every couple of hours for even flavor distribution.
Tips for the Perfect Dry Rub
1. Use A Sufficient Amount of Dry Rub
Don’t be shy — a good dry rub should completely coat your meat. Pat in the dry rub so it sticks well.
2. Let Your Dry Rub Rest
After adding your dry rub, let your meat rest in the fridge for 30 minutes to 24 hours. This helps the seasoning absorb and draws out surface moisture for a better crust.
3. Add a Binder to Your Dry Rub
Lightly coat your meat with mustard, olive oil, or even mayo before applying the rub. It helps the spices stick and adds an extra layer of flavor.
4. Add Some Sweet
Want a perfectly caramelized crust? Include a little sugar in your rub (brown sugar is a favorite). Just watch your cooking temp to make sure it doesn’t burn.
5. DIY Rub Mixes
Make your own signature blends at home to use. Store them in mason jars or food-safe, sealed containers. Start with a base of salt, pepper, garlic, and paprika, then mix it up with some more of your favorite seasonings.
6. Add a Marinade to Your Dry Rub
Want the best of both worlds? Try a marinade first to tenderize, then pat dry and apply a dry rub right before cooking.
Need help choosing the right cut of meat, seasoning or dry rub? Our experts at Gartner’s are always here to help! Stop by today and ask us about our house-made marinades and custom dry rub blends.