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I'm glad the conversation has turned to ribs. I've had a smoker for a little over a year now. Doing my best to learn how to smoke properly. One question I've always had(and this is probably a silly one), do you guys use mustard on the meat to help your rub stick to the meat? I've seen this method used, and have always wondered if it affects the taste of the overall product. I don't use it, because I've never really had a problem with the rub not sticking on its own. Thoughts?
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