BBQ-Begins with the Perfect Marinade and Rub

April 29, 2013
May 1, 2013

Intensify the taste of your grilled dishes by allowing a little time for pre-fire flavor injection with a combination of herbs, spices, vinegars, and oils. Whether you prefer the tenderizing quality of a marinade or the crusty zip of a rub, poultry, meat, fish, and vegetables all benefit from time spent in these zesty sauces and dry mixes. From an ultra-quick barbecue sauce to an apple-infused Asian marinade, grill-friendly marinades and rubs will add excitement to your flame-kissed meal.

Here are some great ideas for your next BBQ.

HONEY MARINADE – This honey marinade has many great uses:  As a vinaigrette, it can be drizzled over salad greens such as arugula or watercress.

  • 1/4 cup honey
  • 1/4 cup red-wine vinegar
  • 1/4 cup extra-virgin olive oil
  • Ground pepper


  1. In a small bowl, whisk together mustard, honey, vinegar, and oil. Season with pepper. Pour marinade over pork chops or chicken breasts.
  2. Refrigerate at least 1 hour before grilling, baking, or pan frying.
  3. Store leftover marinade in the refrigerator up to 3 weeks.

POMEGRANATE MARINADE – Bump up the flavor of grilled poultry with this tart and spicy marinade sweetened with rich pomegranate molasses.

  • 5 cloves of garlic
  • 1 tsp. freshly ground pepper
  • 1/2 tsp ground Aleppo chile pepper
  • 8 fresh bay leaves, stemmed and minced
  • 1 bunch fresh thyme, leaves picked (5 Tbs)
  • 1/4 cup pomegranate molasses
  • 1/4 cup Zinfandel vinegar
  • 2 Tbs extra-virgin olive oil


  1. Using a mortar and pestle, crush garlic, black pepper, and Aleppo chile pepper; add bay leaves and thyme. Crush to release oils. Transfer to a nonreactive bowl; whisk in molasses, vinegar, and olive oil.

SOY-GARLIC MARINADE – Use this marinade when grilling steaks – bone-in rib eye, skirt, flank, and hanger – a few favorites.

  • 1/4 cup soy sauce
  • 1/4 cup extra-virgin olive oil
  • 4 cloves garlic
  • 1/4 cup fresh lemon juice


  1. Whisk together soy sauce, olive oil, garlic cloves, and lemon juice. Place steak in a non-reactive dish, and pour marinade over top. Cover, and refrigerate for at least 4 hours or overnight. Before grilling, remove from marinade, and pat off excess with a paper towel.

MEDITERRANEAN MARINADE –  Bistro flavors meet classic steak house in this simple, satisfying meal.  The marinade for the flank steak is made with red-wine vinegar,  rosemary, and garlic.

  • 4 cloves garlic
  • 4 sprigs rosemary
  • 1 tsp salt
  • Pepper
  • 5 Tbs extra-virgin olive oil
  • 1/4 cup red-wine vinegar
  • 1 tps sugar


  1. Smash garlic with the leaves of the rosemary sprigs, salt, and plenty of pepper. Mix in oil, red-wine vinegar, and sugar. Marinate steak in a resealable bag, refrigerated, for 4-24 hours. Flip the bag occasionally.

ALL PURPOSE SPICE RUB – This easy-to-make all-purpose spice rub recipe will last in your pantry for up to six months!

  • 1/3 cup coarse salt
  • 1/4 cup packed light-brown sugar
  • 1/4 cup paprika
  • 2 Tbs ground black pepper
  • 2 Tbs dried oregano
  • 2 Tbs dried thyme leaves
  • 1 Tbs cayenne pepper (optional)


  1. In a small bowl, combine all the ingredients, using your hands to break up the sugar. Store in an airtight container, away from heat and light, up to six month.

SPICY PAPRIKA RUB – The heartier the food, the stronger the rub should be. This recipe is a good one for rich-tasting salmon.

  • 4 tsp paprika
  • 2 tsp coarse salt
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground allspice


  1. In a small bowl, mix all ingredients. Because of paprika’s strong taste, this rub is best paired with fattier foods, including salmon, skirt steak, pork loin and whole chicken.

Source:, april 2013

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