I've been smoking pork butts for the past 30 something years. I've used different rubs over the years and sometimes all I do is salt, pepper and brown sugar just before putting on the pit.
For those that use rubs that contain salt, how do you handle all the moisture on the meat before putting on the smoker? Do you just put it on wet, or dry it off? Just curious.
For those that use rubs that contain salt, how do you handle all the moisture on the meat before putting on the smoker? Do you just put it on wet, or dry it off? Just curious.
