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There’s something special about firing up the grill and cooking up a juicy steak or a rack of ribs, especially when you have the right flavors to make it sing. That’s where a collection of Dry Rubs, Sauces, and Marinades can make all the difference. These tasty additions can help take your grilling game to the next level and make your taste buds dance with joy.
These flavor enhancers come in a variety of styles, from sweet and tangy to smoky and spicy, and they can add depth and complexity to any dish. With so many options to choose from, it can be overwhelming to know where to start.
We’ll introduce you to a collection of dry rubs, sauces, and marinades that are sure to become your go-to favorites for grilling season.
I chose this grill based on quality, performance, and features. It’s pretty much got it all (large cooking area, plenty of BTU, high-quality cooking grates, and it’s priced well. If you’re feeling fancy, you can upgrade it to add more burners, smart grilling technology and grill lighting.
In the world of grilling, nothing quite compares to a perfectly seasoned and cooked piece of chicken. One of the secrets to achieving this flavor explosion lies in the magic of a good Dry Rub for Chicken.
We're going to take a delicious detour down to the Carolinas, where we'll explore a finger-lickin'-good BBQ sauce that's going to rock your world. If you haven't already guessed, we're talking about Carolina Gold Sauce.
For maximum flavor absorption, let the dry rub rest on the meat for at least 30 minutes or up to 24 hours in the refrigerator before cooking. The longer it rests, the more intense the flavors become.
How do you get a dry rub to stick?
If you sprinkle the dry rub onto the meat and let it sit for a few minutes, it will stick on its own by absorbing into the natural juices in the meat. There’s no need to add olive oil before adding the rub if you just let it sit for a few minutes.
How long should I marinade meat before grilling?
Allow the meat to marinade for at least 4 hours in the refrigerator. I actually really prefer to leave it over night, but it’s not necessary, if you’re short on time.
Angie is a dedicated grilling aficionado who has experimented with a wide variety of techniques, equipment, and ingredients, to discover the endless possibilities of flavors and textures that grilling can achieve.