Much has been said about the benefits of using "dry rubs" in barbecuing. There was a time when "marinades" were the more popular of the two forms of seasoning. That is quickly changing since dry rubs add greater intensities of flavor. A dry rub is a combination of seasonings that is "dry" before being applied to the meat. The meat, which is moist, will cause the dry rub to become moist. It is not considered to be a wet rub or a marinade, just because it looks wet.
When cooking with a dry rub, allow the meat to cook long enough for the rub to become dry again thus adhering to the meat before beginning to baste regularly every 30 minutes.