Putting dry rub on meat, fish or fowl can be a little messy, and you often get more on your hand or under your nails than you do on the protein. Here’s a little trick: just put on one of those disposable surgical gloves, use that hand to pat the rub into the food, and you’ll find that more of the rub sticks to the food, and much less to any part of your anatomy.

Keep the rub where you want it!