What is a dry marinade?
There’s nothing like a marinade to enhance a chicken breast or grilled vegetables on the barbecue. Coming straight from the United States, a dry rub is a mixture of spices to rub on meat or fish before cooking. Unlike a classic marinade, it does not contain liquid ingredients like oil or vinegar, but only dry spices and herbs. The mixture is then rubbed, patted, massaged… on the raw food to create a layer of spices.
Traditional marinade or dry rub: which one to prefer?
Compared to a liquid marinade, dry rub has several advantages. First, it does not need to be made in advance. The spices can be applied a few hours in advance or just before going under the grill. It is therefore the ideal solution for an impromptu barbecue. Also, the protective crust formed by the spices helps to contain the moisture in the food, thus preventing it from drying out during cooking. Not to mention that if you add a little sugar to the dry rub, it will caramelize the piece of meat or fish. Another good point in favor of dry marinades is that they keep almost indefinitely. You can therefore prepare a large quantity in advance, to be stored in airtight jars, for next time.
On the other hand, unlike the classic marinade, which contains fatty and acidic substances to tenderize the flesh and diffuse the flavors, the dry rub concentrates the spices on the outside and does not affect the texture of the food. Its use is therefore not recommended for beef chuck or pork shoulder, which are pieces to marinate.
Our ideas for dry marinades
When it comes to dry rub recipes, there are no rules, except to use only dry ingredients. Spices, dried condiments, herbs, sugar… It’s up to you to decide according to your preferences. A little chili powder will be perfect for spicing up meat, while dill and chopped lemongrass will pair wonderfully with fish. Also, using different sugars like maple sugar or rapadura will bring a sweet and salty dimension to the recipe.
Here are some ideas to inspire you, but feel free to experiment to find your “signature” blend.
Dry marinade for red meat
- 30 g freshly ground coffee
- 30 g cocoa powder
- 30 g muscovado sugar
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper
- 1 teaspoon of fleur de sel or fine salt
Discover the recipe for Coffee and Cocoa Rub for Meats
© Virginie Garnier
Dry marinade for chicken
- 60 g curry
- 30 g cumin
- 1 tbsp ground coriander seeds
- 1 tbsp. powdered ginger seeds
- 2 tsp salt
- 1 tsp chili powder (optional)
Dry marinade for pork meat
- 60 g smoked paprika
- 30 g oregano
- 2 tbsp dried onion
- 1 tbsp. brown sugar
- 1 tbsp garlic powder
- 2 tsp salt
Dry marinade for fish
- 90 g dill
- 1 stick of lemongrass
- 2 tbsp juniper berries
- 1 tbsp sugar
- 1 tbsp. salt
So, are you convinced by dry marinade?
