Both dry rubs and wet rubs for ribs have their merits, so it ultimately comes down to personal preference. A dry rub helps create a flavorful crust, and is simple to prepare and store for future use. A wet rub gives you the opportunity to include things like citrus juice, vinegar and Worcestershire sauce. It can create a glaze on the outside of the meat, but needs to be refrigerated and doesn’t have a long shelf life. I prefer the simplicity and ease of storage that comes with a dry rub for ribs.