Technically, there are just two types of marinades – dry or wet marinades. As the name suggests, wet marination involves liquid ingredients. It is said that this type of marination should be done for a short period of time and it should always be left to marinate in the fridge. Salt is a big no-no as it will end up sucking the natural juices out of the meat.

Dry marinades, on the other hand, are also known as dry rubs or BBQ spices. This is a good way to pack even more flavours into the cut of meat. Unlike in wet marination, the main ingredient in a dry marinade is salt, accompanied by dried herbs and a variety of spices. Here, the salt works to break down the proteins of the meat so that other flavours can be absorbed. Before a dry rub, it’s important to first coat it with lard, oil or water so that the rub can adhere to the surface.

Dry rubs are easier to use, simple to make and can actually create a noticeable effect. Dry Rubs are also easier to use, less fussing, and can actually create a noticeable effect. It is also the preferred method of marination used by real barbeque pros.