When using a dry rub during barbecuing, always allow the meat to cook for about 1/3 to 1/2 of the total cooking time before applying any basting sauce. This cooking time allows the meat to become warm enough to start absorbing the dry rub seasonings, and also allows the dry rub to adhere to the meat properly. If you begin to baste too early in the process, you’ll rinse off the dry rub seasonings. About ˝ way through the cooking time, feel free to baste as you wish, though probably not more often than every 20 minutes, or so.