Always glad to help---even a little!
First post so this may be a newbie question, but what is the advantage of putting mustard on before the rub. Most of the recipes I have seen just go straight to rub.
Doing my first BB ribs tomorrow so want to get prepped :)
I put Yellow Mustard on Pork, before the Rub, to help the Rub to stick better.
I put Worcestershire (Thick) on Beef first for the same reason.
Believe it or not, you don't taste the Mustard.
Very nice lookin' ribs, Bear. My technique is very similar, although I like to foil wrap them for only about an hour near the end. I pull them out of the foil, and throw on some extra apple or pecan wood chunks to finish them with a little more smoke at around 250 deg. I also like to apply a mop sauce to mine throughout cooking, just a little apple juice, apple cider vinegar, a shot of whiskey and a generous spoonful of dry rub.
Making me hungry just thinking about it. What are the benefits of double wrapping in foil vs. a single wrap?
I'm real glad you liked them!!