Any marinade can be used to baste foods during cooking to add moisture and flavour. Do not use marinades for basting or as a sauce after you have removed the meat, unless the marinade is brought to a boil and simmered for at least 10 minutes. Vary quantity according to the strength of the chosen herb. The distinction between crushed and ground peppercorns is important here. Rubs Rubs are spice and herb mixes applied to meats to flavour and, less often, to cure them before grilling.
Rubs combine with the juices drawn from the meat and work like a dry marinade.
It is difficult to decide where 'seasoning' ends and 'rubs' begin. In general, rubs are a mixture of several flavouring ingredients that are blended to a paste, rubbed onto the meat, which is then roasted or grilled, usually over a low heat. Rubs sometimes have a great many ingredients. But, once made, dry rubs can be stored in a sealed container for up to 6 months before they start to lose their flavour. For best results, use whole spices like coriander, cumin, anise, mustard, caraway, etc.