If you're like us, you enjoy the hardy taste of the "bark" of the meat. The outside crust. The part that has tons more flavor than the rest. It is also the source for adding additional flavors to the inside of the meat itself.
The night before, go ahead and prepare your rub and apply it generously to the meat you intend to barbecue (not grill). Place the meat in a plastic bag and store in the refrigerator overnight. Then, in the morning when the pit heating up, take the meat out of the plastic wrap and place it on a plate/tray to take the chill off the meat. About an hour. About 10 minutes before you are ready to place the meat on the pit for indirect cooking, apply another generous coat of the same dry rub to the meat. This will give it that extra great taste to make your mouth roll with flavor!