Doing spare ribs...'grilling' them and the boys from BBQweb.com also use a basting (Mop & Dipping) sauce and baste several times during the cook.... Smoking them, the only time you add any baste is during the #2 foil in the 3-2-1 method? One says apple juice, pinkmeat used BEER...how much do you soak the ribs during this #2 proccess?? Does anyone use BBQ sauce at this time??? or at least that runny 'mop & dip' sauce the BBQ boys do? Or save the 'mop & dipping' sauce for the last #3 step? I'm doing 2 racks tomorrow (SUN) so maybe I'll do 2 different things to each and experiment... And does anyone use the MUSTARD first then RUB method for rubbing?