Understand three different ways to season barbecue and when to apply them.
Give each layer a job
A rub seasons the surface, a marinade coats food and can change its surface texture, and sauce adds a finishing layer of flavor. You do not need all three on every recipe. Using several salty products together can overwhelm the meat before it reaches the grill.
Use a rub for surface seasoning
Dry rubs combine ingredients such as salt, pepper, paprika, garlic, and sugar. Apply an even layer rather than a thick mound. Check whether a store-bought blend already contains salt before adding more. Sugar-heavy rubs need particular care over direct heat because they can darken and burn quickly.
Use a marinade with a purpose
Marinades bring flavor mainly to the outer layers of meat. Acid does not deeply tenderize a thick cut, and a very acidic mixture left too long can make the surface unpleasantly soft. Marinate in the refrigerator in a food-safe container. Reserve a clean portion before adding raw meat if you want the same mixture for serving.
Add sauce near the finish
Many barbecue sauces contain enough sugar to scorch before the food is done. Brush on thin coats toward the end, using moderate or indirect heat to set them. Keep a separate bowl for the table and use clean utensils so sauce touched by raw meat is not served uncooked.
Build a balanced combination
Pair a salty rub with a less salty sauce, or a sweet glaze with peppery seasoning. Taste the rub and sauce separately before combining them. For a simple first experiment, season chicken lightly and let one distinctive sauce provide the main flavor.
Put it into practice
Try these tips with our Carolina Mustard BBQ Chicken recipe.