The most important thing about rub is applying it properly. Always rub counter clockwise. It has to do with the geomagnetic forces. Since we are north of the equator the earths force is in a counter clockwise direction, which means the magnetic forces at the meat are clockwise. That's the reason that when dropped meat falls, two dissimilar forces compelling attraction which we all call gravity (opposites attract). Therefore to get the rub to this same state you must rub it counter clockwise to insure it magnetic attraction. I have some ocean front property near Denver for sale also....... Maybe a bridge in LA? Maybe you'd contribute to the fund so we can pay off the Lincoln Memorial?
I always wait to the last min to do a light dusting of light brown sugar on pork. Of course you rub it in counter clockwise and it liquefies. It encapsulates the meat and when caramelization forms a hard candy shell like and M&M, (you can't see it or feel it when done lightly). Thereby holding moisture in to keep that meat more juicy. It doesn't take much, when done right you can't taste it either. I also do my salt at the same time. As salt is a
dehydrator, its naturally removes the moisture from the meat.
Of course before my rub I allow it to sit open in the reefer or on the cabinet with a fan long enough to all the ribs to become tacky, its a fancy work something like "pellicle". It really does help the rubs hold on as well as the smoke absorption with any type meat.
