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| Rinsed, patted dry, then French's Yellow Mustard and Dry Rub (I use Bad Bryon's Butt Rub) on both sides. |
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| Rub it all in for a great flavor and amazing bark. The mustard helps hold onto the rub that tends to drip off as the ribs cook. |
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| Back into the refrigerator (overnight is best) to soak up all the goodies you have applied. Ribs should be taken out an hour before you plan to start smoking them to bring them up to room temperature. |
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| The mop. This is a mixture of 60% Apple Cider Vinegar and 40% Canola Oil. Make the day you plan to use it and don't refrigerate or it will turn into a thick mess that won't spray. |
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