Is there any advantage to combining spices before applying them to meat? Up to this point when preparing steaks, ribs, or any sort of "meat" I would apply my spices in sequence: first adding salts, followed by a pepper-based powders, and lastly some sugars (if applicable). I often see cooks combine these spices into a bowl to make a rub. Is there any advantage to doing the latter?
If you premix to make a rub, it's easier to apply spices evenly. Otherwise, you must individually apply a small amount (for example, 1/4 tsp) of several spices evenly. With a rub, you make the spice mixture with the desired proportions, and there is a larger aggregate amount to spread.