What the best way to apply a rub?

[AlanL]

Hi Folks, any tips on how best to apply a rub to your meat, poultry or fish.

When ever I try I seem to end up with more on my fingers that gets washed down the sink rather that on what I want to cook.

I assume wash meat if necessary and pat dry with paper towel first.

Is it a good idea to coat meat with a bit of oil first so the rub has something to stick with?

Do you tend to use a shaker to try to get an even coat the meat and then rub in?

Does temperature of meat have any influence on how well the run sticks?

Do the catering gloves make it easier by putting a barrier to the moisture in your hands? If so are there shops that stock these? (as opposed to ordering online)

[GuyB]

I always use yellow mustard to stuck the rub on - doesn't add any flavour...

[Swindon_Ed]

I just sprinkle the rub on and then let the salts and sugars do their job to make the rub bond with the meat.

No needs to get your hands dirty

[AlanL]

I saw gloves in Costco so picked some up. Found it a lot easier to apply rub wearing a glove.

[CHokKA]

Yeah since I've started using nitrile gloves for meat prep, I am finding that they work really well when applying rubs. The rub definitely doesn't stick to them so more goes on the meat which is always a good thing!

[noxskuses]

I always use a shaker for a nice even coating, and press the spices into the meat using a gloved hand.

Don't let your rubbed ribs sit for longer than an hour before going on the grill or you will start curing it

I cooked 18 racks of spare ribs last week for a party. I just cooked them as they came (didn't bother trimming the ribs to a St Louis cut) and just scored the membrane. They tasted great. Always going to cut them like this now