What a dry rub does
A dry rub coats the surface with herbs, spices and seasonings. It is quick, tidy and especially useful when you want a seasoned crust or bark on grilled and smoked food.
BBQ Rubs vs Marinades
Both can bring flavour to the BBQ, but they work differently. The useful question is not which one wins — it is which one suits the food, the cook and the result you are chasing.
What a marinade does
A marinade is a seasoned liquid that food sits in before cooking. Depending on the ingredients, it can add surface flavour and moisture and can suit thinner cuts and quick-cooking foods.
When a rub is handy
Rubs are an easy option for steak, ribs, brisket, wings, chops, fish and vegetables when you want to season and get cooking without mixing a separate liquid.
When a marinade is handy
Marinades can be useful when the liquid itself is part of the flavour you want — for example citrus, yoghurt, soy-based or herb-heavy preparations.
You can use both
They are not mutually exclusive. A cook can use a marinade first and add a compatible seasoning later, but keep the flavours balanced rather than layering everything in the cupboard.