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Jun 3, 2008 02:16 PM

Basic question about pork rubs

(not that kind of pork rub)

I tried searching the boards for this but - like the fourth son - I couldn't figure out how to phrase the search. What does a rub do? How does it work? I'm grilling a pork tenderloin tomorrow night and in the past I've just marinated it, but the guy sold me on a rub, so now I'm trying to figure out how to use it. Do you marinate then rub? Marinate in the rub? How should I prep it differently than just marinating and throwing it on the grill?


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  1. You just take the dry rub mixture and sprinkle it generously on the pork. You can lightly pat or rub it in to make sure it "sticks". No wet marinade. A rub takes the place of a marinade. And like a marinade, the longer you let the rub sit, the better.

    1. A rub is basically a dry marinade. Taste your rub. Determine how salty it is to determine how much you wanna use. To use it, you do this:

      RUB it on the meat.

      That's it. I generally like to let the rub stay on the meat for 24 hrs before cooking so the dried spices (especially the garlic/onion/cumin/paprika) can develop their true flavor by mixing with the moisture in the meat, and therefore permeate the meat with their flavor. No need to marinade, just rub the spice mixture into your meat, and use as much as you think will be tasty. Usually most rubs are made to be LIBERALLY applied. More than likely, you want to get a nice layer, and completely cover your meat. Let it sit, and then cook it. That's it.