The classic marinade consists of liquids, oils, herbs, and spices, aiming to add flavor and tenderness to the meat. The acids in the liquids tenderize the meat fibers, resulting in a softer texture. Oil prevents the meat from drying out during cooking, while herbs and spices enrich the preparation with a range of aromas. To add flavor to exceptional meat without altering its texture, you can opt for a dry rub, also called "dry rub" by Americans. This method is easy and quick to prepare but won't tenderize your meat. We recommend it for seasoning choice cuts, especially for barbecuing or baking.

A dry rub is a mixture of spices originating from the United States. It is applied to meat or fish before cooking to enhance flavor. Unlike a traditional marinade, which includes liquid ingredients such as oil or vinegar, a rub consists only of dry spices and herbs. The mixture is lightly pressed onto the surface to penetrate, then any excess is removed by tapping. The amount that remains adhered is the ideal quantity.

Advantages of Dry Rub:

Compared to a classic liquid marinade, a dry rub offers several benefits. First, it doesn't require advance preparation. Spices can be applied a few hours before cooking or just before grilling the food, making it the ideal solution for an impromptu barbecue. Additionally, the protective crust created by the spices helps retain moisture in the food, preventing it from drying out during cooking. Adding a little sugar to the dry rub can also achieve caramelization of meats or fish. Another advantage of dry rubs is their almost infinite shelf life. Thus, you can prepare a large quantity in advance and store it in airtight containers for future use.

Mix all the ingredients in a bowl and press them evenly onto the meat. Let it rest for at least 30 minutes before cooking to allow the flavors to develop.

This dry rub is ideal for grilling or baking. Adjust the amounts of spices according to your preferences.

Unlike the classic marinade, which contains fats and acids to tenderize the meat and infuse flavours, a dry rub concentrates spices on the outside and does not affect the texture of the meat. Its use is not recommended for beef chuck or pork shoulder, which require marinating to tenderize their texture. For a dry rub, it is best to choose tender and juicy cuts, such as beef ribs, filet mignon, or lamb chops. These cuts are better suited for the application of exterior spices without compromising their tenderness.