Wet rubs are well you guessed it, dry rub mixed with a liquid to create a wet rub. Really complicated stuff. The seasonings that go into wet rubs are quite the same that show up in dry rubs, but it, of course, it has a liquid component such a soil. The liquid gives the rub a bit of texture and becomes a paste-like consistency. This is what helps keep the rub on the meat. As dry rubs don't always stick well to vegetables, the wet rub steps up and provides flavouring and texture. Meats like ribs, chops and chicken, all draw moisture from the outside and when . . .