Done it once. I was trying out a new rub. It was Gary Wivott's rub that I purchased from Spice House in Chicago. I guess they made that batch a little spicy and I put it on shake and bake style. Oh man where they spicy hot. I think my wife spit out her first bite. I could only handle two bones before giving up. Wow.
These days, I skip the mustard and cover the meat good to the point where the natural color isn't obvious, but short of caking or clumping. I also rub only 2 to 4 hours prior. They come out good to my liking, but I'm not going to claim to be a professional.
Proudly Smoking on a UDS, PBC &
Accidental Winner of the 2012 "Saucy" Throwdown.