Hey, hope all are well here. Been busy working for the past 3 weeks, got caught up on some stuff these past couple days and tomorrow ready to hit the smoker with some ribs, the 2-2-1 method I picked up here. Got them rubbed down with some Kansas City Rub I created Now here is where my question comes in. Do you all actually 'rub' or it is more a firm pat it onto the meat? I let the ribs get to a semi room temp before rubbing, and when I am trying to rub the spices in, I just end up with them caked on my fingers and nothing really on the ribs. But when I sorta spread it over and pat it down it takes. Am I doing it wrong? Or whats the deal here. Any input / help is appreciated!!