So I’ve a oven baked dry rub wings recipe that works smartly. I used to be questioning if I may do the similar with drumsticks however grill it as a substitute. I’m considering that the rub will have to sit down longer to get the flavors into the beef higher, grill after which re-toss in s mild coating of the rub.
Am I lacking the rest? Is this a foul concept because of the top warmth of the grill burning the rub?