Rubs and marinades for low 'n slow barbecuing

The allure of low 'n slow barbecuing lies not just in the tenderness of the meat, but in the interplay of flavours that dance on the palate. While the smoke does its magic, it's the rubs and marinades that set the stage.

Whether you're barbecuing beef or lamb, understanding the nuances of rubs and marinades can elevate your dish from tasty to transcendental.

1. Rubs vs. Marinades: The Basics

Rubs: A combination of dry seasonings that are "rubbed" onto the meat before cooking. They can be purely dry or can have some wet components.

Marinades: Liquid mixtures with acidic components (like vinegar or citrus) that tenderise and flavour the meat. The meat is soaked in marinades for hours or even days.

2. Rubs for Beef and Lamb

For Beef:

• Classic BBQ Rub: Mix brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and a hint of cayenne. This sweet and spicy combo pairs beautifully with beef's robust flavour.
• Coffee Rub: Combine ground coffee, salt, brown sugar, paprika, and a dash of cayenne. The coffee adds a deep, earthy flavour that complements beef.

For Lamb:

• Herbaceous Rub: Blend rosemary, thyme, garlic powder, salt, and black pepper. These herbs resonate with lamb's delicate flavour.
• Moroccan-Inspired Rub: Combine cumin, coriander, paprika, cinnamon, salt, and black pepper for an exotic touch.

3. Marinades for Beef and Lamb

For Beef:

• Red Wine Delight: Marinate the beef in a mixture of red wine, olive oil, chopped garlic, rosemary, salt, and pepper. The wine not only flavours but also tenderises the beef.
• Soy and Ginger Fusion: A combination of soy sauce, grated ginger, minced garlic, brown sugar, and a touch of sesame oil creates an Asian-inspired marinade.

For Lamb:

• Mediterranean Soak: Olive oil, lemon juice, minced garlic, chopped rosemary, and oregano come together for a zesty marinade.
• Yogurt Bliss: Greek yogurt, lemon juice, garlic, cumin, coriander, and a pinch of cayenne form a creamy, tangy marinade that tenderises and infuses flavour.

4. Tips for Maximising Flavour

1. Time It Right: While rubs can be applied shortly before cooking, marinades require time. Beef, especially tougher cuts, can marinate from 12 hours to 2 days. Lamb, being more delicate, needs a shorter marinating time, usually 4-12 hours.
2. Penetration Matters: Score the meat slightly or pierce with a fork to allow the marinade to penetrate deeper.
3. Reserve Some Marinade: Before adding your meat, reserve a portion of the marinade to use as a baste or sauce later.
4. Safety First: Never reuse marinades from raw meat without boiling them first to kill potential bacteria.
5. Experiment: The world of rubs and marinades is vast. Don't be afraid to experiment and craft your signature blend.

Rubs and marinades are the key behind every successful low 'n slow barbecue. They infuse layers of flavours, ensuring every bite is a bounty. By understanding their components and respecting the meat's nature, you'll master the art of flavouring, making your beef and lamb dishes legendary.