Dry rub versus wet rub

[John Frailey]

I hope this is the right place for this question.
I have been doing a 2 stage dry rub /mop on my BB ribs. Mop is a honey mustard concoction put on last 1/2 hour. In a week or so I need to do a load that will pretty much negate a 2 stage process, so here are the questions.
Anybody have any opinions about substituting dijon and honey powders for the liquid forms from the mop and putting the dry forms of them in the rub? Or how about dry rubbing the ribs then overlaying them with the wet smop. I plan on 4 - 5 hrs at 220 or so grate temp.

 

[Paul K]

If you can't apply a glaze at the end of the cook, then I wouldn't bother with the powdered mustard. Mustard doesn't hold its flavor when subjected to heat and time. The powdered honey probably will be fine as long as you keep your temps down. Sugar burns around 350, which is another reason to glaze at the end of a cook. You could always mix up a batch of glaze and let everyone apply their own after pulling, as they wish just like a sauce.

Paul

 

[John Frailey]

Thanks Paul. Good idea. I am new to long cook times and the interesting challenges they pose.