| Rubs and Marinades for Beef and Pork |
| Rubs and Marinades for Beef and Pork |
From "Fire Up the Grill"
episode DFUG-104 |
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Here, host April Adams and executive chef Scott Serpas prep the smoker and put the beef brisket on to begin cooking. Next, they continue prepping their various cuts of red meat and pork for the grill, mixing up the following marinades and rubs:
- Worcestershire Marinade for Beef Tenderloin Filets
- Wet Morita Rub for Bison Strips and Ribeye Steaks
- Coriander Paste for Pork Tenderloin
- Cayenne Pepper Rub for Baby Back Ribs
Notes on Rubs, Marinades and Brisket: - Dry rubs differ from marinades in that a dry rub rests on top of the meat and forms a crust; once it heats up, the rub begins to melt into the meat. Liquid marinades soak into the meat right away and infuse flavor from the inside out.
- Beef briskets contain a high quantity of muscle tissue and therefore take much longer to cook than other types of beef. Brisket is best when cooked at a very low heat for 10 to 12 hours.
- Wet rubs are similar to dry rubs, with the exception of their oil content.
- Sugared rubs and sauces caramelize on the crust of the meat.
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