Roasts that have been dry-rubbed before slow cooking in the oven develop outrageously flavorful, fragrant crusts.
|Steaks, Chops, & London Broil|
These beauties become more succulent and juicy when marinated before broiling or grilling. If you're planning to grill your meat, always add a little oil to your marinade to prevent the meat from drying out.
For authentic southern-style flavor with a sweet and spicy crust, give your ribs a generous rub before grilling. Try chili powder, paprika, brown sugar, and black pepper.
|Cutlets, Strips, & Kabobs|
Thin cuts of meat (1 inch thick or less) benefit the most from marinades and dry rubs. These thirsty cuts really absorb flavorful marinades and spices.
Marinades and rubs impart wonderful flavor to otherwise straightforward poultry. Rubs are a natural choice when cooking whole birds.