Besides adding flavor, wet rubs also help keep the meat moist during long cooking periods. Meat is also usually treated with a rub, paste or marinade before it is smoked. These all add flavor, and, in some cases, assist in tenderizing the meat. When using a rub on chicken, be sure to rub it on and under the skin. Allow the rub to soak into the meat, almost forming a crust, before cooking.
Rub ingredients vary depending on the meats for which they are intended.
Most rubs contain paprika, black pepper, ground chile, and garlic powder. Salt and sugar are common, although some feel that salt dries the meat by drawing out moisture, and that sugar can burn during cooking. Bruce Pinnell of Big Bruce's Gunpowder Foods is experimenting with different wood flavors in his blends. His Cactus Trail Fajita Seasoning uses applewood smoke to produce a slightly sweet taste. Marinades A marinade is a seasoned liquid that contains a tenderizing acidic ingredient such as vinegar, wine, soy sauce, or citrus juice.