Turn a dry rub into a spice paste for marinating by adding liquid and aromatics
Mix a dry spice rub with oil (and/or lemon juice or white wine) plus herbs/garlic to make a spice paste that marinates better.
Spices can be applied as a dry rub, but adding oil or acidic/wine liquid along with herbs and garlic converts it into a paste. The paste is then used as a marinade for meats.
The short version
- Dry rub = spices applied directly; paste = rub plus liquid/aromatics for marinating.
How to do it
- 1
Combine your chosen spices as a dry rub.
This same blend can be used dry or turned into a paste.
Watch this step - 2
Add a little oil and/or lemon juice or white wine.
Use just enough to make the spices spreadable.
Watch this step - 3
Optionally add fresh herbs and garlic, then mix into a paste.
Mix until evenly combined so it coats consistently.
Watch this step - 4
Coat the meat, poultry, or fish with the spice paste to marinate.
Watch this step
What goes wrong
Adding too much liquid and making the paste runny
Add liquid a little at a time—aim for a spreadable paste.
Why it works
Liquids help distribute spices evenly and improve contact with the food’s surface; oil carries fat-soluble aromas.
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