My apologies if this has been asked and answered...I searched, but did not find it.
Like many, I like to dry rub the night before and then cook the next day...but I don't oil the meat when I do, but many do and I don't understand why they do. I definitely oil when searing (or reverse searing), but I always feel tha the oil is a barrier to the rub working its magic. Am I missing something?
Like many, I like to dry rub the night before and then cook the next day...but I don't oil the meat when I do, but many do and I don't understand why they do. I definitely oil when searing (or reverse searing), but I always feel tha the oil is a barrier to the rub working its magic. Am I missing something?