Hello all. Got three racks of spares itching to get tomorrow for the Super Bowl. Planning on a turbo style cook and shooting for a three hour cook at 325 degrees dome. The question is this. If I mustard then rub my ribs tonight will that be an ideal time for the seasonings to do their magic? I have heard that if you put rubs on too soon the salt in the rubs will dry the rib out. Thoughts?