Dry rubs were my thing, but a wet marinade won me over.

I always used dry rubs on my brisket and ribs. A pal kept saying wet marinades add more moisture. I tested it on a pork butt last month. The meat cooked up softer and held flavor better. The liquid helped the spices sink in deep. Now I start with a marinade and finish with a rub. My BBQ has never been this good before.

3 comments

3 Comments

adams.barbara5h ago

My uncle in Texas swears by a 24-hour cider vinegar marinade. It makes the pork so tender you don't even need teeth.

annas725h ago

Hey @adams.barbara, that cider vinegar marinade your uncle uses reminds me of when I tried something similar. I marinated pork chops in apple cider vinegar with some garlic and brown sugar for about 18 hours. They came out so tender, almost fell apart when I grilled them lol. The acid in the vinegar really breaks down the meat, but adding a bit of sugar balances the tang.

simon_jackson814h ago

After 24 hours in vinegar, that pork must be begging for mercy on the grill.