When I apply rub to a cut of meat I can't help but have a good portion of the rub stick to my hand and clump up, usually leaving that part unuseable. I don't actually "rub", I massage it into the meat. Do any of y'all have any tricks of the trade you'd care to share? I know this is minor in the grand scheme of things and may be totally normal but it seems to me it's a waste of good rub that would be better applied to the meat. As usual, thanks for your help.