The mustard rub I tried on pork chops worked out well. I followed GFW's advice and did 1, 1 1/4 chops at 650-700 for three minutes a side then let them dwell for 11 minutes. My wife wanted an internal temp of 170 so I added a few minutes to the dwell time. GFW recommends 7 minutes for an internal temp of 160. Next time I think I'll split the difference and do a 9 minute dwell. [p]The mustard creates a very nice char/crust on the surface and I'm guessing that seals in juices. I used a honey mustard and there was no appreciable taste on the chops. Normally, we'd back chops in the oven for 45 minutes. This thing was over in 17 minutes or so and a lot tastier. The chops were so good I don't think I'll use a bbq rub on anything but the mustard next time.