6 Ways to Spice Your BBQ

BBQ is nothing without its spice, and the spice method you choose to use can create very different (and very flavorful) effects. BBQ is about way more than the sauce that you apply at the very end! 

Most people have only tried one or two methods! Yet we encourage you to try them all—you might discover a new favorite.

Dry Rubs

A dry rub is a blend of dry herbs and spices that gets applied directly to the surface of the meat before you cook it. 

Different dry rub blends exist, and it's important to choose one that compliments the meat you choose.

The purpose of a dry rub is to create a glorious flavored crust on the exterior of the meat.  


Also known as a "wet rub," a marinade lets you make every piece of meat extremely flavorful. You bathe the meat in a sauce of your choice and let it sit for about thirty minutes. 

Marinating meat results in a very tender piece of cut as long as the piece is thin enough to absorb your marinade of choice fully.


If you have a large cut of meat like a large brisket, marinading won't help; the meat will simply be too large to absorb all the flavor. Enter injecting, the art of infusing flavor throughout the meat by strategically shooting flavor directly into the muscle.

Injections also save time, as you don't have to let the meat sit as long as you would if you chose to marinate.

Adding Pastes

A paste is something like a dry rub and is something like a marinade. You create a thick paste and spread it over the meat before cooking.

You'll get a concentrated burst of flavor rather than the fully infused flavor of a marinade or injection, and you won't get the same crust you'll get with a rub. Nevertheless, certain pastes deliver incredible flavor. 

Adding Sauces

Adding a sauce or a glaze at the end of the cooking process can add a layer of flavor. If the sauce is allowed to cook a little bit, you can get a very nice caramelized flavor layer. 

Often, this is the final step in the cooking process. Sauces and glazes are often added to meat that has been marinated, injected, or even dry rubbed. A sauce alone rarely offers the best results. 

Herb Bundles or Planks

A cedar plank or other wood plank can be soaked in water and used as a base for grilling fish or poultry if you don't have time to do a slow smoke. You get a slight, pleasant, smoky flavor. 

You can also tie herbs into bundles and insert them into certain meats to get a fresh, herbal flavor for your heat. 

Have Fun Experimenting

When you purchase a grill from Lone Star Grillz, you get the power to experiment with all sorts of flavor combinations and cooking methods to expand your personal culinary universe. 

We look forward to seeing what you make!