- Joined Dec 30, 2013
I would like to hear opinions about the roles of salt and sugar in rubs.Scientifically both of these things do wick moisture and I've heard tale of pitmasters and barbecue enthusiasts alike not using them in rubs for said reason. Personally, I use both in proportion to meat and I've never had any moisture problems or lack thereof. Has anyone else heard of this? Is there any one currently obtaining from using these ingredients in any of your rubs?