I have seen a couple places on this site already that say to take your dry rub and "rub it into the meat. In my opinion this is the wrong way to go if your smokin' your meat. When you smoke a piece of meat it sweats a few times during the smoking process. This is when the pores of the meat open up and absorb the flavors that are sitting ontop of the meat. If you "rub" your dry rub into the meat this will clog the pores and not allow the meat to go through the sweating process while it is smoking. You should only sprinkle your dry rub on!!! This in turn will leave the meat with the ability to "sweat" which, in turn, will open up the pores and draw in the flavors from the rub. Just my 2 cents for what its worth.

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