Wet bbq rub recipes are just as common as dry rub recipes, and the cook, if desired, can interchange the two. Wet bbq rub recipes tend to be the best for delicate fish or poultry, but can be used on any meat. Wet bbq rub recipes usually contain a lot of the same ingredients as dry rub recipes, but they have a wet element such as butter, oil, or lemon juice. Wet barbeque rubs are also known as Pastes or Slathers.

Wet bbq rub recipes are great when you are looking for a milder taste from the spices and herbs. Because wet bbq rub recipes cannot be applied as thickly as dry rub recipes the result is a milder less intense flavor. It’s not that wet bbq rub recipes cannot be very flavorful; they are just typically associated with a milder flavor that is especially great on poultry, but also works well on pork, beef, and fish.

Wet bbq rub recipes are great at keeping meat moist over long cooking times or meats cooked at higher temperatures. Wet rub recipes are often used on ribs and smoked items to maintain the natural moisture within the meat. Wet bbq rub recipes are also great for tough cuts of meat because they can penetrate the meat tenderizing it and making it more flavorful. Wet bbq rub recipes can make an otherwise inedible cut of meat very flavorful and tender.

Wet bbq rub recipes commonly contain pepper, paprika, ground chile, and garlic powder. Combining these items with a wet substance makes it easier for the wet rub to penetrate the meet and flavor it despite its cut or tenderness. A wet rub should be applied at least an hour before cooking, and then stored in the refrigerator until ready. Experiment with wet bbq rub recipes until you find something you like. You can alter a wet rub bbq recipe until it’s exactly what you want!

Smoky Beer Wet Rub

1/4 cup beer
1 medium sweet onion, diced
2 tablespoons black pepper
2 tablespoons brown sugar
1 tablespoon corn or canola oil

Combine ingredients in blender or food processor. Blend until onion is finely chopped forming thick puree. Makes 1 1/4 cups. Can be refrigerated up to 2 weeks. Great on chicken.