Stock up on seasonings and sauces in the bulk food aisle.

Both rubs and marinades add flavor to meats, however there are noticeable differences between the two. Marinades are liquid-based and not only add flavor but also help to moisten or tenderize the meat. Marinades are a better choice when grilling tough cuts of meat, such as beef chuck steaks, shoulder steaks, eye round steaks or flank steaks. Marinades also work well with chicken breast meat and pork roasts because it helps to keep the meat moist.

Spice rubs are a mixture of fresh or dried herbs and ground spices and are rubbed directly onto the meat. Wet rubs can be made by blending the spice mixture with oil, yogurt or mustard before applying it directly to the meat. Rubs are most commonly used for more tender cuts of meat including popular beef steaks like Ribeye, Porterhouse, T-Bone, Tenderloin and Sirloin. Rubs are also widely used to flavor beef and pork ribs.

The bulk food aisle’s spice selection gives you the opportunity to experiment with different flavors to create your own signature rubs. Start out with a seasoning blend and add other spices to your tastes. Or, if you’re feeling adventurous, combine spices you like until you achieve the flavor you’re craving.

Making your signature rub into a marinade is easy – mix your dry ingredients with an acidic liquid like lemon juice, pineapple juice, wine or vinegar and some oil or water and you’re ready to go!

Whether using a rub or a marinade, make certain you give the meat enough time to absorb the flavors you’re adding. A good rule of thumb is to allow at least an hour for the spices to work their way into the meat; however, allowing the process to work overnight in your refrigerator is even better! Fish and other seafood are the exception to this rule and are usually ready to grill after 30 minutes. Enjoy!