Recipes for Barbecue Marinades, Rubs and Sauces

By Carol Crupper
Published on June 10, 2009
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by Diane Guthrie
Marinades, rubs and sauces can determine a lot about your ribs.
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Barbecue Ribs Put to the Test

Meat may be seasoned in a variety of ways. Here are three:

Marinade: A liquid that typically starts with a base of vinegar or wine, spices and oil, in which meat is soaked prior to cooking. Reserve a portion of the marinade before adding the meat to use for basting the cooking meat.

Rub: Ablend of dry spices, added to the meat prior to cooking. Some say do not actually rub this blend into the meat; sprinkle it on liberally instead. Some say rub away!

Sauce: The finishing touch. If using a sauce with tomatoes and sugar or molasses, apply to meat during the last 15 to 20 minutes of cooking. Otherwise, it will be a burned, sticky mess. Some prefer to serve the sauce as a condiment at the table.

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