Meat on Grill

Rubs, Marinades and Brines for Grilling

It’s time to release your grill from its winter hiding place and start cooking! With a grill, it’s so simple to create a different meal each night, simply by using rubs, marinades and brines. Here are my favorite recipes to really make your grilled fare stand out!


Rubs are seasoning mixtures rubbed on meats before grilling to add a depth of spice flavor or smokiness. The best rubs enhance the flavor of the protein without overpowering. Rubs are an easy way to infuse exciting flavors from around the world.

Rubs are made from a combination of strong and mild spices, herbs and citrus zest. If oils, vinegars or other liquids are added it is referred to as a wet rub.

To use a dry rub or wet rub: rub all over the protein and allow to sit from 30 minutes to overnight.

Moroccan Rub
1/2 cup ground coriander
1/2 cup ground cumin
1/ 2  cup chili powder
1/2 cup Brown sugar
1/4 cup Kosher Salt
2 T. ground cinnamon
2 T. ground caraway seeds
2 T. ground black pepper


Marinades are flavor infusing liquids best used for tougher cuts of meat. Typically a marinade is made using an acid like lemon juice, vinegar or a wine, adding an herb or spice as well as a sweet ingredient that will help in the caramelization process which creates a crispy coating during the grilling process.

Always marinate proteins under refrigeration.

Soy-Ginger Marinade
1 cup San J soy sauce
2 T. fresh ginger, grated
1 T. minced  garlic
1 T. Sirracha sauce
¼ cup rice wine vinegar
1/4 cup honey


Brines are a salty solution that helps lean meats retain moisture during the grilling process so they stay juicy and tender.  Sugars, spices and herbs are sometimes added to brines as well.

When using a brine, soak meats submerged complete and always under refrigeration. Before grilling, rinse the brined meat using cold water to remove excess salt and pat dry using a paper towel.

Beer Brine for Ribs
2 lbs Baby Back Pork Ribs
18 oz. Beer (an IPA works best)
1 ½ T. Smoked Sea Salt
1 ½ T Packed Brown Sugar
½ T. Celery Seed
½ T. Cayenne
¾ tsp. Ground Black Pepper

In a sauce pan  over low heat, heat the beer, salt, sugar, and spices until salt is dissolves. Allow to cool.

Place ribs in a Ziploc bag and pour the cooled brine over, squeezing out as much air as possible before sealing the bag. Allow to brine at least 24 hours under refrigeration.

Remove ribs, rinse under cold water and pat dry before cooking.

Leave a Reply

Your email address will not be published. Required fields are marked *