Ray, I've enjoyed reading your ideas this week. What about mustard slathers? Some guys put it on everything but their cereal. What meats do you slather? Thanks.

I don't use mustard on anything. I just don't see a need for it. One of the great cooks of early competition was John Willingham. He once won the American Royal and Memphis in May, in the same year!!
In John's book he talks about the rub mixing with some of the meat juice to form a paste that is the beginning of the bark. That has always made sense to me.