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.

4 comments

4 Comments

adams.barbara7h 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.

annas726h 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_jackson815h ago

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

aaron_bailey37m ago

Tried marinating chicken in cider vinegar based on a recipe I saw online. Your pork chop method, @annas72, sounds similar but I only did mine for four hours. The chicken came out so wet it steamed on the grill instead of getting crispy. Ended up using the leftover vinegar mix to clean my patio furniture later that week. Stuff works great on rust but now I'm careful with timing on meat.