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During a cook on the egg, is there any advantage to adding dry rub to your ribs, butt, or brisket? I read somewhere that you should spray some apple cider, apple juice or beer on the meat, then gently sprinkle the rub on there.
Also, what does adding rub do to the meat, especially ribs after you foil them? Once again I read before you foil to add some apple cider, apple juice or beer to the foil, then sprinkle some dry rub on the meat and seal it up. What is the purpose of all this, or is it BS?