When chefs are ready to take their meat creations the next level, they'll usually start with a rub. Instead of soaking the pork like a marinade, just apply the rub directly to the meat. This takes a little more patience and care than a traditional marinade since everything you put in the rub goes directly onto the meat, and therefore, your plate. So each herb and spice, every tablespoon of oil, and pinch of salt or sugar needs to be considered carefully.
Wet rubs are a good transition between traditional soaking marinades and dry rubs, which we'll discuss in the next section. They're usually thick and stick to the meat, providing an even coating around the cut. This gives you more control over the taste because the rub can be applied in large or small amounts as needed.
Spicy mustard is a great wet rub base because it's low-calorie and packs a robust flavor. You could also add a light vinegar or mix in some honey to sweeten the mustard's kick. Avoid barbecue sauces and ketchup in rubs because the flavor benefits usually don't outweigh the sugar, sodium or preservatives they contain.