BBQ Marinades, Rubs and Sauces: 12 Recipes That Work

The difference between mediocre BBQ and excellent BBQ is almost always in the preparation before the grill - not in the grilling technique itself. A piece of chicken placed on the grill without seasoning and cooked over direct heat produces edible protein. The same chicken marinated for 24 hours in a yogurt and spice mixture, placed on the indirect heat zone, and finished with a basting of honey glaze produces something that people ask about before they ask for the recipe.

The twelve preparations below represent four global BBQ traditions: American (Memphis, Alabama, Kansas City-style), Jamaican, Moroccan/North African, and Korean/East Asian. Each is built from the principles of that tradition's approach to outdoor cooking - the specific combination of fat, acid, aromatics, heat, and sweetness that makes each cuisine's BBQ flavour distinctly its own.

The Science of Marinades and Rubs

Marinades: The three functional components of an effective marinade:

• Acid (yogurt, citrus juice, vinegar, wine): Partially denatures surface proteins, which can improve texture and flavour penetration - but excessive acid (marinating chicken in undiluted lemon juice for 24 hours) toughens rather than tenderises. Yogurt is the gentlest and most effective acidic marinade medium.
• Fat (oil, yogurt, coconut milk): Carries fat-soluble flavour compounds into the meat's surface and protects against the grill's drying heat.
• Aromatics (garlic, ginger, herbs, spices): The flavour layer. Fat-soluble aromatic compounds penetrate the meat surface most effectively when dissolved in oil or fat.

Dry rubs: Applied to the surface without liquid, dry rubs form a flavourful crust during high-heat cooking as the sugars caramelise and the spices toast. The crust is what produces the specific bark of American BBQ competition cooking.

Sauces: Applied during the final stages of cooking (if containing sugar, which burns over direct heat), or served alongside. Mop sauces (thin, vinegar-based) are applied during indirect cooking. Finishing glazes go on in the final 5 minutes of direct cooking.

The Four Dry Rubs

1. Memphis-Style All-Purpose Dry Rub

Best on: Pork ribs, pork shoulder, chicken pieces

The dry rub of Memphis BBQ is applied generously and left overnight - no sauce is used during cooking. The rub forms the entire flavour of the meat.

Ingredients:

• 3 tbsp smoked paprika
• 2 tbsp light brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp ground cumin
• 1 tsp cayenne pepper
• 2 tsp black pepper
• 2 tsp fine salt
• 1 tsp dried mustard
• 1 tsp dried thyme

Method: Mix all together. Store in a sealed jar for up to 6 months.

Application: Rub 2-3 tbsp per kg of meat over all surfaces. Press firmly so the rub adheres. Refrigerate uncovered for at least 2 hours, up to 24 hours. The dry surface produced by overnight refrigeration produces the best bark.

2. Jamaican Jerk Seasoning (Dry Version)

Best on: Chicken, pork, fish

The dry jerk seasoning for when making the full wet jerk paste isn't practical. The allspice and scotch bonnet heat are the defining flavour notes - neither can be omitted.

Ingredients:

• 2 tbsp ground allspice
• 1 tbsp dried thyme
• 2 tsp cayenne (or more for authentic heat)
• 1 tsp cinnamon
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp fine salt
• ½ tsp ground nutmeg
• ½ tsp brown sugar

Application: Rub generously and leave overnight. For the full wet jerk experience, blend this dry mix with 4 spring onions, 3 Scotch bonnet chillies, juice of 2 limes, and 3 tbsp neutral oil to make the traditional paste marinade.

3. Moroccan Ras el Hanout Rub

Best on: Lamb, chicken, vegetables

The complex Moroccan spice blend applied as a dry rub produces a fragrant, warmly spiced crust that is entirely distinct from American BBQ traditions.

Ingredients:

• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp smoked paprika
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground turmeric
• ½ tsp ground allspice
• ½ tsp cayenne
• ½ tsp black pepper
• 1 tsp fine salt

Application: Mix with 2 tbsp of olive oil to make a paste. Rub over meat. Leave 4 hours minimum, overnight ideal.

4. Korean Gochugaru Rub

Best on: Beef short ribs, pork belly, chicken

The Korean dry rub built around gochugaru (Korean dried chilli flakes - see Gochugaru post in the World Cuisines collection) produces a characteristically Korean red colour and sweet-heat flavour.

Ingredients:

• 3 tbsp gochugaru (Korean chilli flakes)
• 2 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tbsp sesame seeds, lightly toasted
• 1 tsp black pepper
• 1 tsp fine salt
• 1 tsp ground ginger

Application: Mix with 1 tbsp sesame oil. Apply to meat. Leave 2-24 hours.

The Four Wet Marinades

5. Yogurt, Garlic and Spice Marinade

Best on: Lamb, chicken - the most versatile marinade in this collection**

The gentlest, most effective marinade for large cuts. The yogurt's lactic acid tenderises without the harsh protein breakdown of citrus juice, and the fat coats and protects the meat on the grill.

Ingredients:

• 250ml full-fat plain yogurt
• 6 cloves garlic, minced
• 2cm ginger, grated
• 2 tbsp lemon juice
• 2 tsp cumin
• 2 tsp coriander
• 1 tsp turmeric
• 1 tsp smoked paprika
• ½ tsp chilli
• 2 tsp fine salt

Application: Coat the meat completely. Marinate minimum 4 hours; 24 hours optimal. Wipe off excess yogurt before grilling - it burns before the meat is cooked.

6. Soy, Ginger and Honey Marinade

Best on: Chicken thighs, salmon, pork chops

Caramelises beautifully on the grill, producing a lacquered, slightly sticky surface with deep, savoury-sweet flavour.

Ingredients:

• 60ml soy sauce
• 3 tbsp honey or brown sugar
• 2 tbsp sesame oil
• 4 cloves garlic, minced
• 2cm ginger, grated
• 1 tbsp rice vinegar
• 1 tbsp mirin (optional)

Application: Marinate 2-24 hours. Apply additional marinade as a glaze in the final 3-4 minutes of cooking over direct heat (the sugar will caramelise - watch carefully to prevent burning).

7. Chimichurri Marinade and Sauce

Best on: Beef, lamb - works as both marinade and serving sauce**

Argentinian chimichurri in its simplest form - used both as a wet marinade and as the sauce served at the table alongside the cooked meat. The fresh herb version served as a sauce is one of the great condiments for grilled beef.

Ingredients:

• Large bunch flat-leaf parsley (approximately 50g)
• 4 garlic cloves
• 1 tsp dried oregano
• ½ tsp chilli flakes
• 2 tbsp red wine vinegar
• 120ml good olive oil
• 1 tsp fine salt
• ½ tsp black pepper

Method: Finely chop the parsley and garlic (by hand produces better texture than a blender - the food processor can make the herb mixture too uniformly fine). Combine with all other ingredients. Rest for 30 minutes before using as a sauce.

As a marinade: Use half the quantity to marinate. Reserve the other half to serve alongside.

8. Miso and Sake Marinade

Best on: Salmon, sea bass, chicken breast, aubergine**

The umami depth of white miso combined with sake's mild sweetness produces a marinade specifically suited to fish and chicken - the miso's fermented compounds complement the delicate proteins in a way that robust marinades would overwhelm.

Ingredients:

• 3 tbsp white (shiro) miso - see Miso post in the World Cuisines collection
• 2 tbsp sake or dry sherry
• 1 tbsp mirin or honey
• 1 tbsp soy sauce
• 1 tsp sesame oil

Method: Mix until smooth. Coat the protein completely.

Application: Minimum 2 hours; 6-8 hours optimal for fish; 12-24 hours for chicken. The miso proteins caramelise on the grill - keep a close eye during the final minutes of cooking.

The Four Sauces

9. Classic American BBQ Sauce (Kansas City Style)

Best on: Ribs, pulled pork, chicken, burgers**

The tomato-based, slightly sweet, slightly smoky, slightly tangy sauce that represents the dominant American BBQ tradition.

Ingredients:

• 250ml tomato ketchup
• 80ml apple cider vinegar
• 3 tbsp dark brown sugar
• 2 tbsp Worcestershire sauce
• 2 tbsp American yellow mustard
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp cayenne
• Salt and black pepper

Method: Combine all ingredients in a saucepan. Simmer over low heat for 15-20 minutes, stirring occasionally, until slightly thickened and the flavours have merged.

Application: Apply to indirect-heat cooking in the final 15 minutes, building up two or three baste layers. Never apply to direct high heat - the sugar burns.

10. Alabama White Sauce

Best on: Chicken, particularly smoked chicken**

The Alabama departure from tomato-based BBQ sauces - a mayonnaise and horseradish sauce that is tangy, creamy, and specifically excellent with chicken.

Ingredients:

• 200ml mayonnaise (homemade - see How to Make Mayonnaise)
• 3 tbsp apple cider vinegar
• 1 tbsp prepared horseradish
• 1 tbsp lemon juice
• 1 tsp black pepper
• ½ tsp cayenne
• ½ tsp garlic powder
• 1 tsp caster sugar
• Salt

Method: Whisk together. Refrigerate for at least 1 hour before using (the flavour develops significantly).

Application: Serve cold alongside. Also excellent as a baste for the final 5 minutes of chicken on the grill.

11. Korean Ssamjang (Spicy Ssam Paste)

Best on: Korean-style short ribs (galbi), pork belly, as a dipping sauce**

The traditional Korean BBQ dipping sauce - a mixture of doenjang (fermented soybean paste) and gochujang (fermented chilli paste) with sesame and spring onion. Full of umami depth from the fermented bases. See Gochujang post and Doenjang in the World Cuisines collection.

Ingredients:

• 3 tbsp doenjang (Korean fermented soybean paste)
• 2 tbsp gochujang
• 1 tbsp sesame oil
• 1 tbsp honey
• 2 garlic cloves, minced
• 2 spring onions, finely sliced
• 1 tbsp toasted sesame seeds
• 1 tsp rice vinegar

Method: Mix all together. Serve in a small bowl alongside the grilled meat for dipping.

12. Harissa Yogurt

Best on: Lamb, chicken, as a dipping sauce or serving sauce**

The North African condiment - harissa's smoky heat balanced by the cooling yogurt - is one of the most versatile BBQ accompaniments in the collection.

Ingredients:

• 250ml full-fat plain yogurt
• 2–3 tbsp harissa (rose harissa is more aromatic; regular is more direct) - see Harissa post in the World Cuisines collection
• Juice of ½ lemon
• Salt
• Fresh mint, finely chopped

Method: Mix together. Taste - the balance of heat and yogurt should be assertive but not overwhelming. Serve cold alongside the grilled meat.

Make-Ahead Notes

🔗 More BBQ Resources

• Summer BBQ: Charcoal, Marinades and Perfect Timing
• Vegetarian BBQ: 10 Recipes Worth Grilling
• Harissa: The North African Chilli Paste
• Miso: Japan's Most Versatile Fermented Ingredient
• Seasonal & Holiday Cooking: The Complete Guide