Before you toss it on the grill.

I prefer a nice marinade

Mostly marinade max, sometimes a dry rub. Thanks for asking.

Usually when grilling/smoking I do. A Dry Rub.

Most of the time I marinade then pat dry and add rub just before baking/roasting. A Moist Rub.

When using a slow cooker, I like to "sear season" the meat before adding it to crock pot stews.

I also sometimes use injection marinade with a dry rub. Roasting or smoking large cuts.

I use dry rubs on pork and chicken. I'm not big on grilling, though. I bake or broil much more often.

yes i do

Never dry rub ((ouch ))always well lubed..lol..

damn girl love to hear that. ..

A double entendre of a post if ever I saw one.

Lube is overrated.

On the serious side, a lot of barbecue sauces are full of sugar, so last year when some family members were talking about going to a certain restaurant where I've never been before (name sounds like a certain South American country, but ends in i [and 's] instead of e), I was pleased to see that they offered dry rubs as an alternative. We didn't go there (it's about 50 miles away), but it sounded good.

And on the wise@$$ side, sometimes aloe is a necessity. No chemicals, if you get the right brand. (Name and URL by request.)

In before the lock!

No, I marinade it in barbecue sauce, puncturing the meat with a fork, and let it set over night.

No marinade, salt, or anything, slow cooked, and then seasoned after cooking while hot, before resting wrapped in foil a while (the meat not you). Then the heat doesn't destroy the goodness and original flavours in the rub / seasoning, so you need to use less.

Topic: Do you dry rub your meat?



Not often.
Maybe, if it's a long weekend,
and the gf is out of town.

Dry rub on a fatty cut of meat is fantastic. Take a nice slab of pork belly and score it on both sides then add your rub. Slow roast it and the flavours will be absorbed into the meat.