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<blockquote data-quote="Jdvn1" data-source="post: 2138022" data-attributes="member: 26424">Wet, I think, is easier to make.&nbsp; The rub soaks into the meat pretty quickly and you don't have to cook it as long.I'm all about dry rubs.&nbsp; Every six months, I do a barbecue for a bunch of friends where I slow-cooked a pork butt for 12 or more hours.&nbsp; I spend sometimes an hour or more just perfecting the dry rub.&nbsp; There's an art to it and you have to be super careful with how high the heat is.&nbsp; Pork fat falls apart at, I think, 197 deg F, so you want to cook it at around 190-200.&nbsp; Cook it at around 200 for maybe an hour, to kill the bacteria, but leave it at 190 for the rest of the time so you don't lose too much moisture.And be creative with the rub.&nbsp; Lots of people use sugar, but there's something to be said about a more complex flavor.&nbsp; I like using a large variety of spices and herbs and then throwing some lemon or other fruits in to cook with the meat.</blockquote>

[QUOTE="Jdvn1, post: 2138022, member: 26424"] Wet, I think, is easier to make. The rub soaks into the meat pretty quickly and you don't have to cook it as long. I'm all about dry rubs. Every six months, I do a barbecue for a bunch of friends where I slow-cooked a pork butt for 12 or more hours. I spend sometimes an hour or more just perfecting the dry rub. There's an art to it and you have to be super careful with how high the heat is. Pork fat falls apart at, I think, 197 deg F, so you want to cook it at around 190-200. Cook it at around 200 for maybe an hour, to kill the bacteria, but leave it at 190 for the rest of the time so you don't lose too much moisture. And be creative with the rub. Lots of people use sugar, but there's something to be said about a more complex flavor. I like using a large variety of spices and herbs and then throwing some lemon or other fruits in to cook with the meat. [/QUOTE]

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