Rubs, marinades and brining are all great ways to enhance the flavor of meat, but they are very different in both the way that people apply them and the type of taste that they will add. Mastering these methods of seasoning will help people get exactly what they want out of their meat.
A rub is basically a combination of salt, sugar and spices though it is possible to make a rub with only salt or sugar depending on the taste that a person would like to get. Most people are familiar with barbecue rubs that are used to make tougher cuts of meat more tender in addition to adding flavor. Rubs often need to sit for a period of time in order to penetrate the meat, but how long will depend on the type of cut that is being seasoned and the seasoning itself. Rubs that rely mostly on sugar and salt will need to sit for longer whereas those that are composed of mostly herbs can be applied right before cooking. In addition, rubs on heartier and larger cuts can require a very long time to get the most out of the flavor, but lighter meats like chicken or fish need much less.
People should keep in mind that the dried spices used in rubs can be very powerful, and it is relatively easy to add so much of one ingredient that it takes over the flavor. It is also very important to never wrap up or seal meat after a rub has been applied. It is best to store rubbed cuts uncovered in the refrigerator. If they must be covered, people should make sure to use a container that is more than twice as large as the meat itself and never seal it completely.