Tomorrow I'm doing a big old rack of beef back ribs - my first attempt of these on the Egg. I've eaten good beef ribs before, but I've only attempted to cook them once - less than successful. That was long before my BGE and, of course, without the benefit of the thousands of years of experience available to me on this forum. I have confidence these will be good.
I'm planning on 3-1-1, indirect @ 250 dome, with apple juice spritz and in the foil (ala BENTE). Thinking of a liberal coating of Cow Lick. Should I use yellow mustard to help the rub stick? Sauce?