• Adding flavor for a change of pace (unlike much commercial beef, the taste of Alderspring Grass Fed Beef can stand alone with a bit of salt and pepper, but a marinade can add a special zing)
• Tenderizing cuts that are deeply flavorful, but may be tough
• Maintaining moisture in tender cuts that will be cooked past medium 

Marinades can be mixed 2-3 days before they are to be used.  A proper marinade should contain an acidic ingredient such as vinegar or wine, oil such as olive oil, and seasonings such as herbs and spices. Citrus fruit juices may be used in place of the vinegar or wine to provide the acidic ingredient that is necessary to soften the tissues of the meat.  Ginger is also an excellent tenderizer.  Have fun creating your own marinades; you really can't go wrong if you include the basic ingredients.  I've given you some below as a jumpstart to your creativity.

There are several important points to remember when using a marinade:

• Fork the meat all over before adding marinade (and even after adding).
• Marinade should totally cover the meat.
• When using tender cuts of beef, marinate 1 hour or less (or up to 2 hours if you intend to cook to well-done).  Marinating for longer periods risks “mushy” meat.  The purpose of the marinade for these cuts is primarily for flavor.
• Tougher cuts should be marinated 6-18 hours.  Don't go over 24 hours; the meat tends to get mushy.
• Always marinate beef in the refrigerator. 
• Use non-reactive containers such as glass or plastic, or plastic freezer bags that can be sealed.  Metal containers will react with the acidic ingredients found in most marinades.  Avoid aluminum foil at all costs.
• Don’t reuse the marinade.  While some recipes call for reheating the marinade in which the meat has soaked for use as a sauce, I prefer to make extra to set aside for later use.  I may make an exception with marinade that has been used to soak tender cuts for less than 2 hours, but only if it will be well cooked to boiling temperatures.

Rubs

A rub is an alternative technique to tenderize and/or flavor beef. A rub is a dry mix of herbs and spices that is applied to the raw beef and allowed to permeate and flavor the meat over a period of time, usually overnight in the refrigerator. An endless variety of rubs can be prepared for beef depending on the types of flavors that you want to add to the meat. The 

Some hints for rubs:

• Mix all the rub ingredients together.
• Brush olive oil on all sides of the meat.
• Sprinkle evenly on all sides. Although the term “rub” implies that you vigorously press the seasonings into the meat, a more gentle approach is required if you want to avoid pressing out juices and creating a sticky mess that adheres to your hands.
• Almost any seasoning mix will work. Experiment. Typical ingredients that may be used for a dry rub include black pepper, cumin, chili powder, crushed red pepper, celery seed, garlic powder or fresh crushed or minced garlic, salt, and brown sugar. 
• A small amount of liquid may be added to the mixture in order to create a dry paste, which may be preferred in some cases. Some of the liquids that are often used are vinegar, cider vinegar, wine, or fruit juice. 
• Use sugar or honey sparingly because it will melt and burn when grilling or broiling. You can use more for cuts that will be roasted with a small amount of liquid.

Marinade recipes

Glenn’s apricot marinade
1 c olive oil
1 c red wine vinegar
1 ts ginger
1 c apricot preserves (can sub peach or plum)
¾ c honey (can sub brown sugar)
¼ c soy sauce
2 cloves minced garlic
coarse ground pepper to taste

Tangy marinade
1c olive oil
1c cider vinegar
2 Tb Worchestershire sauce 
¼ c lime juice
1 Tb brown sugar
1 ts ginger

Garlicky marinade
1 c soy sauce
¼ c sherry or red wine
2 cloves garlic; crushed
2 ts sugar

Mustardy tangy marinade
¼ c lemon juice
½ c olive oil
¾ c soy sauce
¼ c Worcestershire sauce
2 Tb dry mustard
2½ ts salt
1 Tb coarse black or white pepper
½ c wine vinegar
3 cloves garlic; crushed
2 ts chopped cilantro 
2 Tb ground cloves or ginger

Italian beer marinade
12 oz beer
½ c Italian salad dressing
5 cloves garlic; (minced)
2 Tb lemon or lime juice
1 tb sugar
Salt and pepper
2 Tb ground cloves
¼ c Worchestershire sauce
2 Tb Vinegar

Hot and spicy marinade
½ c olive oil
1 dash Tabasco sauce
¼ c lemon juice
2 Tb vinegar
1 Tb paprika
2 ts salt
2 Tb Worcestershire sauce
2 cloves garlic, crushed

Fat-free marinade 
1 c dry red wine
1½ Tb soy sauce
¼ ts each oregano, marjoram
¼ ts pepper

Asian sweet/sour marinade 
1 c lemon juice
1 c vegetable oil
½ c honey
½ c soy sauce
1 Tb ginger, ground
1 ts minced garlic
1 ts salt
1 ts basil
½ ts marjoram

Rub recipes

Spicy and hot rub 
¾ c paprika 
¼ c ground black pepper 
¼ c brown sugar 
2 Tb chili powder 
2 Tb garlic powder 
2 Tb onion powder 
2 ts cayenne (reduce or increase to taste)
Combine and store in the refrigerator. Makes enough for about 4 lbs.

Pepper rub
1 Tb paprika
1 ts garlic powder
1 ts cayenne pepper
1/2 ts onion powder
1/2 ts freshly ground peppercorns (use a mix of black, white, green and pink)
1/2 ts dried thyme
1/2 ts dried oregano
2 ts grated lemon zest.
6 Tb olive oil
Combine dry ingredients. Just before use add lemon zest and oil.  Makes enough for about 2 lbs. 

Barbeque rub
8 ts chili powder
4 ts paprika
4 ts dried cilantro
4 ts brown sugar, firmly packed
2 ts flour
2 ts powdered garlic
1 ts ground cinnamon
1 ts ground allspice
1 ts coarse ground pepper
Can store in freezer. Makes enough for about 5lbs of meat.

Curry Rub
¼ c chili powder
1 ts onion powder
1 Tb curry powder
1 ts garlic powder
1 ts dry mustard
1 ts white pepper
1 ts oregano
2 ts celery salt
1 ts parsley flakes
Makes enough for about 2lbs of meat.

Jamaican jerk rub
6 Tb minced garlic 
6 Tb finely minced onion 
6 Tb dried minced onion
2 Tb allspice
1 Tb dried ground chipotle pepper
2 Tb Hungarian paprika
2 Tb brown sugar
4 ½ ts fresh thyme -- minced
4 ½ ts cinnamon
1 ½ ts nutmeg
½ ts ground habanera
2 lemons -- zest
Can store for 2 days in the refrigerator.  Makes enough for 8lbs meat