Hi all I'm smoking some pork spare ribs today and I usually just marinade them in Italian dressing over night but I decided to go out of my concert zone and do a dry rub on them.my question is can I put to much rub on them from what I've seen most people do like a lite rub on them and mine almost looks like my meat has a tree bark on them I'm wondering if I put to much rub on I used a regular mustard as my base to get my rub to stick to my protein and advice would be more then appreciated thanks all
