Wet vs Dry Rubs

It may be just my imagination (running away with me) but I think a wet rub or at least a moist rub seems to flavor the meat better. When I do a Brisket, Butt, or Ribs I first coat w/ Worchestershire-not drown. Then apply my rub, turning the meat several time in the next 24 hours before the cook starts.
What do you think? I hope I am not starting a war here. I know how partial many of us are about how we do our BBQ. Thanks

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by M D Baldwin:
When I do a Brisket, Butt, or Ribs I first coat w/ Worchestershire-not drown. Then apply my rub, turning the meat several time in the next 24 hours before the cook starts.
What do you think? </div></BLOCKQUOTE>Are you applying a dry mix of spices over the Worce?