The skirt is made by using a dry rub, and I always recommend that you use some heat for the dry rub, not heat as in peppers but as in heat from the stove. This helps give the rub more melding and by adding some sugar to the rub, it works as a marinate at the same time.

The cooking is key, do not over cook it or it will be rubbery, and make sure the meat is not wet or the rub doesn’t get cooked and the meat does.