Properly seasoning meat makes a huge difference to its flavor. Ribs, for instance, are delicious when cooked properly but can easily become dry and tough when overcooked. The solution is to season them overnight, so the meat absorbs all of the seasoning's flavor before it's cooked.

The dry rib creates a crust - enhancing the flavor of the ribs without adding moisture. The wet rub takes a dry rub and adds moisture to the mix. A dry rub is best used on food that that is cooked faster. The wet rub is best when applied generously and cooked in slowly.

As the name suggests, the dry rub exclusively consists of dry ingredients. The mixture typically includes six to ten herbs and spices, of equal proportions, all used to make a thin crust over the ribs. Some common spices of choice are celery salt, garlic salt, cayenne pepper, paprika, pepper, and brown sugar.