Father’s Day 2026

: 10 Types Of Dry Rubs And Wet Marinades Perfect For Barbecuing Meats

The Best Spice Rubs for Father's Day Barbecuing

BBQ Dry Rub

This is the workhorse of American barbecue, and focused on the American South, with two distinct styles. This kind of spice rub is perfect for chicken, pork ribs and brisket.

• Kansas City-style spice rub: This one roughly has a 2:1 ratio of brown sugar to paprika, plus garlic powder, black pepper, chilli powder, cayenne, and onion powder. Apply it to the meat and barbecue over low heat so the sugar caramelises.

• Memphis-style spice rub: This dry rub is designed for ribs, where the seasoning carries the entire flavour load, since no sauce is applied to the meat. It has brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne. Apply it generously to the patted-dry meat at least 30 minutes before grilling.

Jamaican Jerk Dry Rub

Jerk seasoning began with the Taíno people, who flavoured and preserved meat using herbs and smoke, before the Jamaican Maroons fused African cooking techniques with local Jamaican ingredients. Every ingredient in the original blend was meant to serve a preservation purpose. 

• Allspice has antimicrobial properties along with flavour

• Scotch bonnet peppers have capsaicin, which also helps preserve the meat. 

The dry version has ground allspice, dried thyme, garlic powder, ginger powder, brown sugar, cinnamon, nutmeg, and dried scotch bonnet. This spice rub is perfect for using on chicken thighs and pork.

Shio Koji

This is the most distinctive one on this list, as it starts dry, needs to be activated with water, and comes from Japan. Shio koji is a fermented mixture of rice koji, salt, and water that acts as a meat tenderiser, made using rice koji introduced to the mould (koji) Aspergillus oryzae, the same culture behind miso and soy sauce. 

Shio koji works at the enzyme level and alters the texture of the meat. For lean meats like chicken breast or pork tenderloin, a short four-to-six-hour application improves moisture retention, while tougher cuts like beef short ribs benefit from up to 24 hours, since it breaks down connective tissue. Spread a thin, even layer over the meat, then wipe off the excess before grilling.

Za'atar

This one’s a Levantine staple found in numerous West Asian (Middle Eastern) dishes, and you can find it in Indian gourmet stores. It features a mix of dried thyme, ground sumac, toasted sesame seeds, and salt. You get a herbal (thyme) and tangy (sumac) mixture, with rich nuttiness from the toasted sesame. Rub it onto chicken or lamb with a little olive oil first; the oil will help it stick and also bring in balance. 

Tandoori Masala

The flagbearer of ‘Indian masala’ globally, tandoori is loved as a spice powder, a marinade, and even in gravies. While the origin is marinated chicken roasted in a tandoor and simmered in a gravy, there is also a spice rub. It usually is a mix of ground coriander, cumin, garlic powder, ginger, cloves, mace, fenugreek, cinnamon, black pepper, cardamom, and nutmeg. Yoghurt and a few other wet ingredients transform it into a wet marinade that coats the meat before it is added to the tandoor for cooking. You can use this spice mix as a finishing on grilled vegetables or paneer. 

The Best Wet Marinades for Father's Day Barbecuing

Jamaican Jerk Marinade

The wet version of jerk uses the same allspice-and-scotch-bonnet base and turns it into a paste or a liquid with vinegar, soy sauce, citrus, or oil. The marinating process can take several hours or even overnight, with the marinade tenderising the chicken and infusing it with flavours. Jerk cooking is usually done over an open flame using pimento wood, which adds its own smoky flavour to the meat. On a home grill, soaked wood chips can get you partway there.

Za'atar

This one’s a Levantine staple found in numerous West Asian (Middle Eastern) dishes, and you can find it in Indian gourmet stores. It features a mix of dried thyme, ground sumac, toasted sesame seeds, and salt. You get a herbal (thyme) and tangy (sumac) mixture, with rich nuttiness from the toasted sesame. Rub it onto chicken or lamb with a little olive oil first; the oil will help it stick and also bring in balance. 

Tandoori Masala

The flagbearer of ‘Indian masala’ globally, tandoori is loved as a spice powder, a marinade, and even in gravies. While the origin is marinated chicken roasted in a tandoor and simmered in a gravy, there is also a spice rub. It usually is a mix of ground coriander, cumin, garlic powder, ginger, cloves, mace, fenugreek, cinnamon, black pepper, cardamom, and nutmeg. Yoghurt and a few other wet ingredients transform it into a wet marinade that coats the meat before it is added to the tandoor for cooking. You can use this spice mix as a finishing on grilled vegetables or paneer. 

The Best Wet Marinades for Father's Day Barbecuing

Jamaican Jerk Marinade

The wet version of jerk uses the same allspice-and-scotch-bonnet base and turns it into a paste or a liquid with vinegar, soy sauce, citrus, or oil. The marinating process can take several hours or even overnight, with the marinade tenderising the chicken and infusing it with flavours. Jerk cooking is usually done over an open flame using pimento wood, which adds its own smoky flavour to the meat. On a home grill, soaked wood chips can get you partway there.

Peri-Peri Marinade

Peri-peri sauce originated in Mozambique and was popularised in South Africa and Portugal, made from African bird's eye chillies blended with garlic, onion, vinegar, and oil. Bird's eye chillies measure 50,000 to 100,000 Scoville units, considerably hotter than a jalapeño, so the hotness can be adjusted by varying how many go in. Marinating chicken, shrimp, or fish in three to four tablespoons of the sauce for at least 30 minutes, or overnight for a richer flavour, is the standard. Chicken cuts like drumsticks, wings and thighs are perfect with this marinade. 

An Overview of Spice Rubs and Marinades

Father’s Day Barbecue Spices and Marinades Made Simple

Make Father’s Day fun by throwing a barbecue party with your favourite people, or make it a cosy and intimate affair by calling your loved ones to your barbecue. Spice things up with different marinades, spice rubs, and serve something extraordinary that is roasted, charred or grilled to perfection.