LogFAQs > #882404443

Depends on the meat and its cut.

For chicken, I like doing a "wet" yogurt and curry combination every once in a while. Most of the time, however, I season it dry, despite chicken being a pain in the ass to grill when it's dry.

Beef, if it's flank, I use either worcestershire or Goya Mojo. Chuck is also seasoned wet because I cook it in a pressure cooker. Ribs are wet in oven, or dry on grill. Every other cut, dry.

Pork, always dry.

In terms of preference: Beef > Chicken > Pork