Wet and dry?

I admit, I'm not a BBQ specialist. But I've been having this urge t marinate something (beef, chicken, shrimp, whatever) and then when I grill it (I know, grilling ain't the same as BBQ, but, indulge me here..) I want to add a dry rub. Is this crazy?

Or common? What do you suggest (method, ingredients)

NYNM

Jamaican Jerk Marinade

1 onion, chopped fine
2 Scotch Bonnet Peppers, chopped fine (deseeded, if you don't like HOT)
3 TBSP soy sauce
1 TBSP oil
1 TBSP cider or white vinegar
2 tsp fresh thyme leaves
2 tsp sugar
1 tsp salt
1 tsp allspice, ground
1 tsp black pepper, ground
1/2 tsp nutmeg, ground
1/2 tspn cinnamon, ground
dash hot sauce (optional)

Combine all ingredients in a blender and blend until well pureed. Store in fridge until needed

Jamaican Dry Rub

1 TBSP onion flakes
1 TBSP onion powder
2 tsp ground thyme
2 tsp sugar
2 tsp dried chives
2 tsp salt
1 tsp ground allspice
2 tsp black pepper
2 tsp cayenne
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon

Add all ingredients into a small plastic container with tight fitting lid, or in a zip top bag. Shake well to combine.


Jerk Chicken

put whole cut up chicken in a large bowl, pour marinade over the chicken and coat well.
cover and let sit 2 to 4 hours
uncover and filp chicken over
cover and let sit 2-4 hours

Ready to Grill??

Take chicken out of bowl and lay on clean cutting board. (make sure to wash board very well)
sprinkle jerk rub on chicken and massage it into the meat. (wash hands after handling raw chicken)

when all pieces are rubbed, place chicken on grill and grill until done. (juices run clear)

serve



As a possible side I love fried Plantains


4 to 5 ripe plantains
Cooking oil
Pinch of salt

Peel plantain, and cut into half inch thick slices
Heat 2 inches of oil in a heavy duty frying pan
Fry plantain a little at a time until it is slightly golden
Remove and drain on paper towels
Take a glass and flatten the plantain
Return to frying pan and fry until golden
Remove from oil and drain

lightly sprinkle salt over the plantains

CK has the best recipes-try it, you will like it.And thanks, my friend, for another wonderful recipe!

Do the dry rub on the meat before hand, and mop it with the sauce during cooking. Nothing wrong with that!


A visit to this site might enlighten you a bit......did me.

http://www.bbq-brethren.com/forum/index.php

Don't be afraid to ask questions, these are a great group of folks.

Oh, CK, UR de Best! It sounds great

DD, what about a marinade first (which is what I am doing) then, let the sauce sort drip off but rub some dry spices on top. That way its moist and flavored inside and crusty outside . (??)

Dry Rub

2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon dark brown sugar
1-1/2 teaspoons salt
1-1/2 teaspoons celery salt
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon cumin
1/4 teaspoon cayenne pepper

Season (sprinkle) those ribs, top and bottom at least 4 hours (24 hours if possible) before the festivities.

You can wet mop the ribs with a combination of vinegar, water and dry rub (make a little extra dry rub).