Originally Posted by BobBrisket
How about some feedback on the rubs and sauce/glaze? Any thoughts on using a mustard slather vs. not using it?
I'd hit that!
I like the mustard slather. I let my ribs "marinate" in the rub overnight. When I use the mustard slather, it creates a really pasty goo all over the ribs that makes a good bark on the ribs during the cook. It also seems to increase the brightness of the smoke ring in the ribs, which, while I don't think it adds to the flavor, sure looks cool.
As for rubs, I use my own. I've just never found a commercial rub that has the same flavor profile I put in mine.