So I bought some blues hog, tried it on ribs last weekend and loved it. Used it on some chicken the other night and loved it again. Good stuff. My question is the following: anyone have any tricks for getting it to stick to the food better? First time I used it; it was room temperature, second time it had been refrigerated. Both times I had a hard time getting it to stay on the food. Maybe I need it colder than just refrigeration????