If you can find it, Inglehoffer Spicy Brown mustard is tremendous – not too vinegary, and the whole mustard seeds provide a tiny little crunch.

Curious – your dry rub? What do you use, aside from your base shakes you and Kelly sell? I always use 3 parts brown sugar, 1 part salt, 1 part black pepper, then I toss in some ginger, smoked paprika, onion powder, white pepper, cayenne pepper, garlic powder, habanero powder, and little bit of cinnamon and clove. And I know it might sound gross to a lot of people, but my spray bottle, I use ACV, water and fish sauce – the fish sauce just gives the ribs an umami flavor.

Spot on my man. You should also note what type of wood you’re using on the pellet grill. If you mentioned it in the video, I missed it. I try to avoid mesquite, because it’s so strong on pork. A good cherry/apple blend gets the whole neighborhood salivating.

Imma have to make ribs again this weekend now…..