Allow about 1/3 to 1/2 cup of marinade for each pound of meat.
Marinade & Spice Rub Tips
Soak meats in marinades to add complementary flavor. In some cases, marinades help tenderize less tender cuts of meat, while others add flavor.
Be creative. For an Asian flavor, try soy sauce and ginger, or add honey, barbecue sauce, and red pepper for a sweet and spicy Southwestern taste.
To tenderize, a marinade must contain an acidic ingredient, such as lemon juice, vinegar, yogurt, wine, or salsa. Enzymes found in fresh pineapple, papaya, and ginger function as natural tenderizers.
Spice rub tips
Rubs are a dry, flavorful alternative to liquid marinades. Theyre a combination of herbs, peppers, spices, or seasonings that are blended together and used to coat meats.
And since they don't need to be added long before cooking, they may be the best source of flavor when time is tight.
Rubs mostly consist of dry ingredients, but some include oil, crushed garlic, or other liquids. These liquid ingredients create more of a paste than a dry rub.
When using rubs, keep these tips in mind:
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