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.

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.

Once the rub is applied, let the meat rest in an airtight container in the fridge for 30 minutes before cooking. You can even leave the dry rub on overnight, but keep in mind that the salt content will begin to dry out the meat if left on for too long.