Rubs vs. Marinade.
It’s interesting. Different master grillers and different areas of the country differ in their grilling techniques and marinade vs. rub is always a great debate. First let’s define them.
Marinade – It does add flavor but the basic reason and purpose of marinade is to tenderize the meat. It is acidy and breaks down the meat, tenderizing it. Especially useful for thin meats such as flanks.
Rubs – the main purpose of a rub is to add immediate flavor to a meat. You can do it ahead of time but generally a rub is applied just before griling it.
Which is better? Try them both. I watched a throwdown between Bobby Flay and a master rib griller and they cut back and forth between the two, showing the different grilling techniques. Flay said he prefers a rub to add flavor and doesn’t want it to permeate the meat. The rib guy said don’t use a rub, he prefers a marinade because it permeates the meat.
Different techniques. Learn them, then try them out and see what you like best. I prefer a rub to grab that great taste but, if my meat is on the thin side or tough side, marinating it is the way to go.
I saw Alton Brown do this once. He took a hair dryer and blew off the ashes and got the coals very hot. Seems to me though the ash will still get on the steak. Besides won’t the meat smother out the coals?