But there's a reason why dry rub has so many barbecue loyalists—it's the preference for purists who are more focused on the quality and texture of the meat than any accoutrements. It takes real skill to pull off. When perfectly executed, the crispy "bark" around the rib is finger-lickin' good and easily bests the sloppy, sweet taste of barbecue sauce.

Here is Primer's breakdown of what wet rub is all about:

What is it? A dry rub is a mixture of herbs and spices, with no liquids. It creates a crust; enhancing flavor without adding moisture.
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When to try dry? A dry rub is great on food that that is cooked faster (at a higher temperature, like on a gas grill) and on food that probably won’t tenderize much, like shrimp or thick chicken breasts. Fish, whether flaky or oily, loves the crunch of a good dry rub. Fish can be great with either rub style but many grill men use dry to add an explosion of taste to the outside without overpowering the taste inside. You might not want to mess with the natural flavor and juices in a fresh, tender steak—a light dry rub will not disturb the internal chemistry.
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What’s in it? Many familiar spices are common in dry rubs: Paprika, dry mustard, chili powder, garlic powder, onion powder, black pepper, unrefined salt, white pepper, lemon pepper, cayenne, coriander, cumin, dried lemon/lime zest, brown sugar, sage and thyme. Improvisation is key; just make it flavorful—trust your instincts; the aroma will tell you a lot about how it will taste.
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Most dry rubs combine equal amounts of 6 to 10 herbs and spices, excluding paprika. Paprika is the base of the majority of rub recipe’s you’ll find. Take this recipe and tweak it any way you see fit, the combination of seasonings works especially well on shrimp and chicken.

Which style of BBQ ribs is better: Wet or dry rub? | The Tylt