Dry Rub on an Electric Grill

A dry rub is a seasoning blend — typically salt, pepper, garlic powder, paprika, and sugar — applied directly to the surface of meat before cooking. Unlike marinades, rubs don't need time to penetrate; they form a flavorful crust on the outside as the meat cooks, and on long cooks (ribs, brisket, pork shoulder) they're what becomes bark. The base ratio most BBQ rubs use is roughly equal parts salt, brown sugar, and pepper, with paprika and garlic doing the supporting work. Texas-style rubs skip the sugar entirely and lean on salt and coarse pepper.

Memphis-style rubs lean on paprika and brown sugar. Both work on electric — the technique is identical to charcoal or gas. Apply the rub generously, press it into the surface, let it sit at least 30 minutes (or overnight in the fridge for tougher cuts), then cook. On electric grills running low and slow, the rub goes through three stages: damp from the meat's surface moisture, dry as the meat firms up, then crusty as the sugars caramelize and the proteins set. That's bark, and it happens whether you're cooking on charcoal or a Ninja Woodfire.