I really like Jeff's rub recipe. The spice is just right and the bark is good. But I'm finding the flavor is not penetrating into the meat of my baby back ribs. I follow his basic instructions to a T. Remove membrane, use yellow mustard, coat both sides with rub, let it sit, wrap in plastic and sit in fridge overnight. Using an electric Masterbuilt, I soak hickory and mesquite wood chips and keep the smoke going for several hours. The ribs usually go 6 hours there at 230 degrees without interruption, then I foil them and put them in just a warm oven for another hour or 2, then eat. Again, the bark and exterior taste great, but he rib meat is bland and just doesn't have any real flavor. What am I missing? Thanks.