GB is correct. And as a point of fact, marinades that contain acidic ingredients such as vinager, or wine, only penetrate the outer layer, or skin of the meat, as the meat protiens react to the acid by tightening into a barrier and stop further penetration into the meat tissue.
Rubs and brines on the other hand, work through a phenomenon called osmotic pressure. The greater concentration of salts and other flavorings on the outside will get pulled into the meat until the concentrations are equal, inside and out.
A general rule of thumbs is that 20 minutes in a marinade is as good as two days, and rubs should be left on for a minimum of 4 hours, with 24 being the optimum for flavor transfer.
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