Liquid and dry marinades are very different.
First of all, their constitutions are different, but apart from the fact that some are liquid and others are dry, the major difference between the two types is that, most of the time, liquid marinades are made with several ingredients that burn on the BBQ such as, among others, oil (which generally does not go on the BBQ because it can flare up or carbonize) and/or fruit juice and/or alcohol (such as spirits, beer or wine, which can flare up because of their high amount of residual sugars). It is therefore important that you be careful and remove the excess marinade from the pieces of meat when cooking with liquid marinades.
Dry rubs, on the other hand, are often used because they “spread” all of their flavors throughout the cuts of meat and even add flavors to the inside of them without the risk of flaming or charring. So, as you might have guessed, dry rubs are really the best of both worlds.
I say this, but you have to know that dry marinades are always spices, but spices are not always dry marinades, so think about that when you cook. Indeed, it all depends on the salt and sugar levels inside the spices. These are the levels that, if they are high enough, could end up cooking or even bringing out the juices in the food and… I suspect that this is not what you want. So I recommend that you mainly work with dry marinades when you want to season your meals.
Speaking of meals, you no longer need to rack your brains to cook because new ready-to-grill and pre-marinated products with BBQ Québec dry rubs are now available! Yes, yes, you can now get meals seasoned with Argentina dry marinade , Explorer Or Kansas in Rachelle Béry grocery stores! Whatever meal you are having, each seasoning has been designed to marinate the piece of meat for several days without soaking or cooking it. All you have to do when purchasing one of these meals is to place the tray on the BBQ to cook its contents or, even better, grill the fish or cheese directly on the grills of your BBQ!
By the way, if you grill vegetables, your dry rub may not stick as well because the vegetables are usually dry. So, I recommend using oil to help your seasoning stick, but be careful, not just any oil! Use oil that can reach high temperatures without flaming or charring and… you will have a DEL-I-CI-OUS meal! 😉
Happy BBQ!