OK I figured it was time I turned loose of some money & I bought Jeff's rib rub recipe set to help support the forum.
Jeff specifies the use of yellow mustard as a sticking agent to help the rub adhere to the ribs. We generally don't buy yellow mustard in our house, as I find it too plain & boring and my wife doesn't like mustard anyway.
I generally don't like to stray too far from a recipe the first time around but wondering what you folks thought about using spicy brown mustard instead of yellow. I really don't want to have half a bottle of yellow mustard taking up fridge space if I can avoid it.