Lots of extracted juice after Rub

Mark

I am a newbie so excuse my ignorance. I made a rub for my Ribs using a combination of many rubs I thought looked good(basically couldn't choose). I slathered the ribs with yellow mustard and covered with rub. When I fired up my smoker and got out my ribs they were sitting in a pool of juices. Is this OK or did I use to much of something in my rub? I used a 8:3:1:1 ratio (per Good Eats) of brown sugar:Kosher salt:Adobe chili powder:"The kitchen sink".[p]They are cooking now and smell great(haven't looked yet and won't for another 2 hours).[p]I also went with a modified version of JJ's Q sauce, added a 1/4 molasses and 4 chipotle chiles. I like mine sweet and my wife and I both liked the vinegar(hey, we're from NC and there's really only one kind of BBQ). Just kidding, don't what to start any of those debates![p]I am using a water smoker due to the fact that I still haven't managed to where down the wife yet. Been workin at her for a few months and I think I've got her on the ropes. One more guilt trip and I think I'm in the club.[p]Thanks for any feedback![p]Mark[p]Mark@food4dogs.com

Cornfed

Mark,[p]I think you're good with the juices. The salt in your rub is the culprit for drawing them out. I watched MikeO's pulled pork demo at E2K+1 and he wraps the heck out of his butts/shoulders in clear wrap after rubbing them down to prevent juice leakage into the fridge.[p]And speaking of shoulders, just bought a 9 pounder. Gonna prep that baby in a few for an overnight cook.[p]Later,
Cornfed

JJ

Mark,
The salt will pull the juices out of the meat. I like to keep the amount of salt to a bare minimum. Wont hurt anythng though. Keep up the guilt trip routine. hehe I went to the EGG as I was burning out a weber kettle grill a year.

Char-Woody

Mark, both Cornfed and JJ said what I wanted to say, now I got nuttin to say, but welcome to the forum.
C~W[p]