Which "glue" do you use?


 
I use spicy brown mustard or olive oil. Spicy brown because it adds some spice and olive oil when I don't want the spice.

I prefer the olive oil to take care of the oil soluble herb/spices and the salt in the rub pulls moisture from the meat which takes care of the water soluble herbs/spices.
 
I do not use any. I sprinkly a little salt on the meat (none used in the rub) about a half hour before rubbing and it pulls moisture to the surface. Then I rub and let it sit until the smoker is ready.
 
I don't use any as well. I just put my rub on and rub it in...then let it sit while I get the smoker ready.
 
I use olive oil on the meat to get the rub to stick. I further believe that it helps develop a crust (as on steak).

Keep on smokin',
Dale53:wsm:
 
I use equal parts of Worchestershire sause + yelllow mustard + EVO because I read on Amazingribs.com that different slaters convey different spices
 
I'll use salt if my rub has none/very little and let it draw moisture to the surface for 15 mins, if not then I'll just apply a thin coat of olive oil if cooking low, if cooking hot then replace with an oil with a higher burning point, I.e. vegetable/sunflower etc.
 
None as long as I can trim and rub a little ahead of time and refrigerate until the smoker is ready. I find that all it takes is a little while in addition to the time it takes to trim for the meat to lose enough chill for the rub to stick.
 
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