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.
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.