I'm a big believer in "Everything in Moderation" and "Less is more". You have more rub on that rack of bones than I put on a 18 lb brisket, and whats with the mustard? If you need mustard to keep the rub on your using to much rub. Think of that rub bottle like the S&P shakers on your table. If you season at the table do ya completely cover the item until you cant see it? Do ya smear Mustard on a burger before you put it on the grill to keep the S&P on??
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC