Dry Rub or Wet Rub: Which One Makes Meat Taste Better?

When it comes to grilling and BBQ, flavor is everything.

And one of the best ways to build flavor is by seasoning your meat the right way.

That usually means using a dry rub or a wet rub.

But what exactly are these two methods?

And when should you use each one?

Let’s break it down in a simple way so you can make the best choice for your next BBQ.

What's a Dry Rub?

A dry rub is a mix of dry spices and herbs. 

It doesn’t include any liquids.

You simply mix the spices together and rub them onto your meat.

That’s it!

Dry rubs are great because they create a flavorful crust on the outside of your meat. 

They are especially popular for things like ribs, pulled pork, chicken wings, and brisket.

Some common dry rub ingredients include:

• Paprika

• Brown sugar

• Garlic powder

• Onion powder

• Chili powder

• Black pepper

If you’re wondering what’s a dry rub good for, think smoky BBQ flavors and bold spices.

It's ideal for slow smoking and grilling where a crisp crust is a big win.

Pro Tip: For meats like brisket or ribs that benefit from slow cooking, a dry rub can enhance the smoky flavor over time. For more insights on selecting the best meats for your grill, check out our guide on the Best Meat to Grill on Gas Grill: Simple Cuts, Big Flavor

What Is a Wet Rub?

A wet rub is just like a dry rub but with a liquid added.

That liquid can be oil, mustard, vinegar, soy sauce, or even something like honey.

This turns the dry spices into a paste.

Wet rubs are sticky.

That helps the flavor soak deeper into the meat.

They also help hold in moisture while cooking.

Wet rubs are great for:

• Chicken

• Pork chops

• Roasts

• Any meat you plan to grill quickly or roast in the oven

Dry Rub vs Wet Rub: The Key Differences

Choosing Between Dry Rub and Wet Rub

Use a dry rub when:

• You are slow-cooking meat

• You want a crisp, flavorful crust

• You are smoking meats like ribs or brisket

Use a wet rub when:

• You want deep flavor fast

• You are cooking on higher heat for shorter time

• You want the meat to stay juicy and tender

A lot of backyard BBQ pros like to keep both rub types ready depending on the meat and method.

That way, you can always match the flavor to the cook.

Dry Rub Is Often Mixed Up with Other Methods

It’s easy to confuse dry rubs with other ways of adding flavor before cooking.

While they may seem similar, there are key differences.

Let’s take a closer look at two common ones people often mix up with dry rubs.

Dry Rub vs Marinade

Some people mix up dry rubs and marinades.

But they’re not the same!

A marinade is mostly liquid.

It usually contains oil, acid (like vinegar or lemon juice), and sometimes spices.

Marinades are used to tenderize meat and add flavor over time.

You usually soak the meat in a marinade for hours.

A dry rub sticks to the surface and doesn’t soak in the same way.

It forms a crust instead.

Dry Rub vs Brine

Here’s another one people mix up.

A brine is water and salt (and sometimes sugar and spices).

It’s used to add moisture and prevent drying out during cooking.

A dry rub is for flavor on the surface.

A brine is for moisture deep inside.

You can even use both!

Brine first, then rub.

For a deeper understanding of smoking techniques and their health implications, refer to our article on Should You Be Worried? Benefits of Smoked Meat vs. Health Concerns

Our Top Picks for Dry and Wet Rub Recipes

Dry Rubbing

If you're trying dry rubs for the first time, start with something easy.

One of the best is a dry rub recipe for ribs:

• 2 tbsp brown sugar

• 1 tbsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp black pepper

• 1/2 tsp salt

Rub it on your ribs and let it sit for at least 30 minutes before grilling.

For pulled pork, try this mix:

• 2 tbsp chili powder

• 2 tbsp brown sugar

• 1 tbsp cumin

• 1 tbsp smoked paprika

• 1 tsp black pepper

• 1 tsp salt

This is one of our go-to dry rubs for pulled pork at Behind the Grill. 😉

For more on achieving tender meats, explore our guide on How to Cook the Best Beef Ribs on a Gas Grill

How to Apply a Dry Rub

Applying a dry rub is easy:

1. Pat your meat dry with paper towels.

2. Sprinkle the rub generously on all sides.

3. Use your hands to press it into the meat.

4. Let it sit for 30 minutes or more. (Some people leave it overnight!)

The longer it sits, the more the flavor sticks.

Best Dry Rub for Smoking

When smoking meat, you want a dry rub that can handle long cooking times.

Try using coarse salt, cracked pepper, and a mix of spices with low sugar. Sugar can burn during long smokes.

Pro Tip: Use a bristle-free brush like the Easy Function bristle grill brush to clean between the grates after smoking. It's safe, strong, and built to last.

Buy Easy Function Bristle Brush - Amazon Canada

The version with the scraper makes cleanup even faster.

Wet Rubbing

Want to try a wet rub next?

Here's a simple pork version:

• 2 tbsp olive oil

• 1 tbsp mustard

• 2 tbsp brown sugar

• 1 tsp paprika

• 1 tsp garlic powder

• 1/2 tsp salt

Mix into a paste and rub onto pork chops or tenderloin.

Let sit for 30 minutes before grilling.

Extra Tips from Behind the Grill

• Don’t overdo the rub. You want to coat the meat, not bury it.

• Dry rubs are great on their own, but they also work after a brine.

• Wet rubs stick better when the meat is slightly moist.

Need help checking your meat doneness?

Try our meat temperature magnet.

It sticks to your grill or fridge and shows safe cooking temps.

It also comes with a bonus BBQ eBook full of tasty recipes and tips.

Buy Easy Function Meat Temp Guide - Amazon Canada

Buy Easy Function Meat Temp Guide - Amazon USA

You may also check out our meat smoking guide magnet.

It’s full of info for 35 meat cuts, wood pairings, and ideal smoke temps.

Stick it on your smoker and never guess again.

Buy Easy Function Meat Smoking Guide - Amazon Canada

Buy Easy Function Meat Smoking Guide - Amazon USA

Final Thoughts: Which Is Better?

So, dry rub vs wet rub – which one wins?

There’s no clear winner.

It all depends on what you’re cooking and how you like your flavor.

If you want a crispy, seasoned crust, go with a dry rub.

If you want juicy, deeply flavored meat fast, go with a wet rub.

Or do both, depending on your recipe.

And once you’ve wrapped up your meal, don’t forget to clean the grill; it deserves some care too.

Our BBQ tools can help make it easier.

Click the image below to check them out on Amazon.

Happy grilling from all of us at Behind the Grill!