McCormicks makes a nice Pork rub that you can get at the supermarket. Or if you like to do it yourself, there are lots of rub recipes here, and on Google to be found.
If you're using a water smoker, you really don't need to mop the meat as if you are basting to keep the meat moist. However, you can add subtle flavors by basting. I used to baste Pork and Ribs with 3 parts Apple Juice and 1 Part rum. It was okay. But now I baste with cherry juice. It's so much better I'll never use Apple juice and rum again.
I have not tried the finishing sauce in the sticky. Everyone raves about it, so it is on my list for sure. At this point, the best sauce I've had on pork is stuff I throw together myself. Sliced onions sauted in butter, garlic powder, touch of Cayenne, and about 2 parts (or slightly less) Catsup to 1 part Sweet BBQ sauce. I let it simmer on the stove for awhile then put it on the meat after it's been pulled. It does taste pretty good. I'm not big on a strong vinegar taste, so I've been slow to deviate from my own thrown together sauce.
It's generally accepted to be best practice to put your rub on the night before. I've done it both ways, and haven't noticed a differance. I still try to do it the night before, to save myself some rushing around in the morning. I always seem to be running late when I'm starting a smoke.
