Rub It In

One of the secrets shared by the world’s great grill masters is a savvy use of rubs, marinades, butters, and bastes. Rubs are spice mixes applied to meats to flavor and cure them before grilling. In this chapter you’ll find recipes for a wide world of rubs, from Israeli hawaij to Indian garam masala, from Puerto Rican sazón to Szechuan-seasoned salt.

“He who has spice enough may season his meat as he pleases.”

—English Proverb

Marinades are the lifeblood of barbecue, lending distinct ethnic or regional character to commonplace meats, poultry, and fish. Here you’ll find recipes for some of the world’s best, from the vibrant flavors of Mexican adobo to a fiery Berber marinade from the Atlas Mountains.