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Wet Rubs
So named because of their added moisture, wet rubs better protect meat and fish from the grill’s heat. The mixture also protects the herbs – so fresh are better here (they won’t singe on the grill). All in all, wet rubs create thicker crusts and are denser and a little messier than dry rubs.
Prepare a wet rub just before cooking. Wet rubs’ flavors tend to dull quickly, so they’re not good make-ahead candidates.
Fire up the grill before you coat the food. Pat a wet rub into place right before the food goes on the grill.
Set the rubbed food on the grill, and leave it undisturbed for at least two or three minutes so the crust begins to form.
Use wide, thin utensils when turning foods with wet rubs to keep the delicate crust intact.
If possible, turn the food only once (or not at all). Turning often can chip or break the crust.
See Also
· Greek Wet Rub
· Miso Wet Rub
· Korean Barbeque Wet Rub
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