Maybe it's me, but I sometimes have trouble making dry rubs stick. Last weekend I did a couple of pork butts (see "ET-73 failed" thread for more on that) and I noticed, again, that the more powdery ingredients (paprika) tend to stick easily where as the courser incredients (turbonado sugar, ground pepper) tend not to as much. I usually have a pile of sugar and pepper on my cutting board when I'm done applying the rub.
Does anyone have any tricks for making rub stick better?
Also, I have a small spice grinder, and I've thought of putting the whole mixture in it a grinding it up into a finer consistency to help get the coarser ingredients to stick better. But I'm afraid that would ruin the texture of the resultant bark. Anyone ever tried anything like this?
Does anyone have any tricks for making rub stick better?
Also, I have a small spice grinder, and I've thought of putting the whole mixture in it a grinding it up into a finer consistency to help get the coarser ingredients to stick better. But I'm afraid that would ruin the texture of the resultant bark. Anyone ever tried anything like this?