Spice Rubs & Marinades: The Ratios, Timings and Mistakes

Most homemade rubs fail for one of two reasons: too much sugar, or not enough salt. Get that balance right and everything else is decoration. This is the guide to seasoning meat, fish and vegetables properly — the difference between a dry rub and a marinade, the ratios that work, how long to leave things, and why your rub keeps burning on the barbecue.

Rub or marinade — which does what

They solve different problems, and using the wrong one is why results disappoint.

A dry rub is a mix of salt, spice and sometimes sugar, massaged onto the surface. It builds crust and concentrates flavour on the outside. It draws a little moisture out, which then dissolves the salt and carries it back in — that's a dry brine, and it's why rubs work better with time.

A marinade is a liquid — oil, acid, aromatics. It flavours the surface and, with acid or enzymes, softens the outer layer of the meat. What it doesn't do is penetrate deeply. Marinades work on the outer few millimetres, whatever the recipe promises.

The short version: rub for crust and dry heat — barbecue, roasting, grilling. Marinade for flavour and moisture on lean or quick-cooking things — chicken breast, fish, halloumi, vegetables. Use both if you like: marinate, pat dry, then rub.

Building a dry rub

Think in five parts. This template scales to anything.

Component Proportion Examples
Salt 2 parts Flaky or fine sea salt — the non-negotiable
Body / colour 2 parts Paprika, Kashmiri chilli, ancho
Aromatics 2 parts Garlic powder, onion powder, granules
Accent 1 part Cumin, oregano, cracked pepper, sumac
Heat ½ part Cayenne, chilli flakes
Sugar (optional) 0–2 parts Brown sugar — read the warning below

How much to use: roughly 1 tablespoon of rub per 500 g of meat. More than that and you're eating seasoning rather than food.

The sugar problem

This is the mistake behind most burnt, bitter barbecue. Sugar starts to burn well below the temperature of a hot grill. A sugar-heavy rub is built for low-and-slow cooking — a smoker, or an oven at 120–140°C for hours. Put the same rub over direct flame and it will be black before the inside is done.

The fix: for direct high-heat grilling, use a sugar-free rub. If you want that sweet, sticky glaze, brush it on in the last five to ten minutes only.

Building a marinade

Four components, and a ratio that rarely needs changing:

3 parts oil : 1 part acid, plus aromatics and salt.

  • Oil carries fat-soluble flavour compounds and stops things sticking. Neutral oil or olive oil.
  • Acid — lemon, vinegar, yoghurt, buttermilk. Softens the surface and brightens flavour.
  • Salt — the part that actually penetrates. Don't skip it.
  • Aromatics — your spices, herbs, garlic, ginger.

Yoghurt is the underrated one. It's gently acidic and clings far better than a thin oil-and-lemon marinade, which is exactly why tandoori works. Yoghurt with tandoori masala, garlic and lemon is about four ingredients and beats almost anything from a bottle.

Careful with strong acid. Leave fish in lemon juice for hours and the texture goes chalky — the acid effectively starts cooking it. Short marinades for anything delicate.

How long to marinate

What Marinade Dry rub
Fish & seafood 15–30 min — no longer Just before cooking
Prawns 15–30 min Just before
Chicken breast 30 min – 2 hrs 1–4 hrs
Chicken thighs & drumsticks 2–6 hrs (yoghurt: overnight) 4 hrs – overnight
Pork 4–12 hrs Overnight
Lamb 4–12 hrs 4 hrs – overnight
Beef steak 30 min – 4 hrs 40 min minimum, or overnight uncovered
Halloumi, tofu, paneer 15–30 min Just before
Vegetables 15–30 min Toss in oil + rub before cooking

Longer isn't better. Past these windows, acidic marinades turn the surface mushy and you gain no extra flavour. The one genuine exception is a dry rub on a large cut, which benefits from overnight.

The dry brine trick

For steak and chicken, this beats almost any marinade. Salt the surface generously, then leave it uncovered on a rack in the fridge for 12–24 hours. The salt penetrates properly and the surface dries out, which is exactly what you need for a good sear. Add the rest of your rub just before cooking.

If you only have 40 minutes, that still works — what doesn't work is salting five minutes before, which draws moisture out without giving it time to go back in.

Six profiles worth knowing

  • Classic barbecue — paprika, brown sugar, garlic, onion, black pepper, a little cayenne. Low and slow only, because of the sugar.
  • Cajun — paprika, cayenne, garlic, onion, oregano, thyme. Bold and no sugar, so it handles direct heat. Ready-made as Cajun seasoning.
  • Tandoori — yoghurt, tandoori masala, garlic, ginger, lemon. The best chicken marinade there is.
  • Moroccan — cumin, coriander, cinnamon, ginger, paprika. Superb on lamb. Ready-made as Moroccan seasoning or the richer ras el hanout.
  • Mexican — ancho, cumin, Mexican oregano, garlic, lime. Or reach for Mayan Gold and chipotle.
  • Middle Eastern — za'atar or sumac with olive oil, lemon and garlic. Brilliant on chicken, lamb and cauliflower.

Note that Mexican oregano isn't the same plant as Mediterranean oregano — it's citrusier and earthier, and swapping them makes a taco taste Italian. Our dried herbs guide covers the difference.

Beyond meat

  • Kumara and pumpkin — toss in oil with cumin, paprika and a little cinnamon before roasting.
  • Corn — grill, then butter and dust with citrus chilli salt and lime.
  • Cauliflower — yoghurt and tandoori masala, roasted hard until charred at the edges.
  • Halloumi — olive oil, za'atar and lemon, 20 minutes, then griddled.
  • Mushrooms — garlic, thyme, cracked pepper and oil.
  • Potatoes — herb salt or garlic salt and rosemary.

Handling marinades safely

  • Marinate in the fridge, not on the bench. Room temperature is where bacteria multiply.
  • Never reuse raw marinade as a sauce. It's been in contact with raw meat. If you want to serve it, set some aside before the meat goes in, or boil the used marinade for several minutes.
  • Use a non-reactive container — glass, ceramic or a sealed bag. Acid reacts with aluminium.
  • Pat dry before cooking. Wet meat steams instead of searing. This single step is the difference between grey and golden.
  • Don't crowd the pan or grill. Same reason.

Frequently asked questions

What's the difference between a rub and a marinade?

A rub is dry — salt, spice, sometimes sugar — and builds crust. A marinade is liquid, and flavours and softens the surface. Rubs suit dry heat and long cooking; marinades suit lean, quick-cooking foods.

How long should I marinate chicken?

Breast, 30 minutes to 2 hours. Thighs and drumsticks, 2 to 6 hours — or overnight if it's a yoghurt-based marinade, which is gentler than a citrus one.

Why does my rub burn on the barbecue?

Sugar. It burns well below grilling temperature. Use a sugar-free rub for direct heat, and apply anything sweet in the final five to ten minutes.

Do marinades tenderise meat?

Only on the surface, and less than most recipes claim. Acid softens the outer few millimetres. Salt does more useful work, and the real tenderising factors are the cut you chose and how you cook it.

How much rub per kilo of meat?

About 2 tablespoons per kilogram, or 1 tablespoon per 500 g. Enough to coat evenly without caking.

Can I use a marinade as a sauce?

Not the used one — it has been in contact with raw meat. Set aside a portion before marinating, or boil the used marinade thoroughly first.

Should I oil the meat or the grill?

The meat. Oil on a hot grill burns off and smokes before the food touches it.

How long do homemade rubs keep?

Six months to a year in an airtight jar, cool and dark — though sugar-containing rubs can clump in humidity. Make small batches; the aroma is best in the first few months.

What to stock

Six items build almost any rub: salt, paprika, garlic powder, onion powder, cracked pepper and a chilli.

Browse all premium spice blends, herbs and seasonings, or the full spice range.

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