[T.G]

I never liked the mustard wipe method.

Works for some people - I didn't care for it. I think it turns into an icky salty plaster bark on the outside of the meat and also serves as a barrier to the rub flavor penetrating the meat.

I much prefer to take all the ingredients found in my dry rubs, get them as their fresh counterparts and mix them with a little oil in a food processor to make a paste and smear that all over the meat (this is the only type of coating I use on my Denver ribs)

All that chunky fresh garlic, slow smoke roasted with sugar and peppers in the wet rub, oh.... delicious....