Rub it with mustard to hold on lots of salt and pepper. The mustard will hold the other while cooking off. Or just use lots of salt and coarse black pepper. You're adding lots of flavor later.
Be sure to cook your sauce too -- most of the mustard recipes I've used taste way better after the apple cider vinegar cooks off a bit and the sugars and other flavors melt into the mustard, softening its edges. I put mine in cast iron and stick it in the smoker for a couple of hours. Here's a pic!
