IMO NO! if anything it lessens the formation of a smoke ring. If your putting on that much rub that you need glue to make it stick you wasting the rub it will burn & scorch. I use seasoning( rubs) in a proportional amount like salt & pepper at the table. If you can only see the seasoning and not the meat you used to much. The meat is the star of the show and it's flavor should shine through the seasoning(RUB) is an enhancer/ The meat is not meant to be a delivery system to shovel burnt & scorched spices to your pie hole
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Last edited by Bludawg; 08-19-2013 at 09:41 AM..