Pork Shoulder/Ribs

Paint on some mustard then apply the rub. You won't taste the mustard, and you'll also be able to apply more rub. It'll stay there.

I also believe the mustard helps the meat retain moisture which is a good thing.

If you don't want to use mustard, make sure the surface is dry before applying rub.

Another trick Tom taught me. Add the rub and let your pork butt sit on the counter for 30-45 minutes. Moisture will show up on the exterior and rub. You can then add more rub to increase bark. Due to the moisture, the rub will adhere.

That's what I do as well, also probably picked it up from Tom. Give the ribs a coat of rub, let sit for 15-20 minutes til everything looks wet, give them a second coat, sit another 10-15, then a final coat and into the smoker.

Keeping in mind that you have a very moist cooker.If you really insist on spritzing to change your flavor profile,be sure the rub/bark is already well set up.

Like Pags and Andy say. says.Many of us will let meats set on the counter and the rub will set up.If time to place in the cooker,add some more rub to the shoulder.Almost impossible to add too much rub to butts.

I use mustard and haven't tried the rest method. Mustard works fine.

You might also try "rubbing" the rub into the meat and then dusting again.

Folks will say that if your meat is too dry for rub to stick,mustard is a paste-if you are in a hurry.Another approach by successful cooks would be to fill a wide mouth jar with wooster sauce and rub while at home and carry it to the comp.That way you have a moist paste to rub on the meats.

Remember ribs don't have the same meat to bone ratio,so you might not use as much.There are good cooks that trim their slabs up the night before and sprinkle heavy with brown sugar and let rest in the cooler/refrig.The slabs will be real moist the next day at cooking time and you can sprinkle on your rub the next day,as you get the cooker ready.

I'm still guessing that the moist environment of the traditional Cookshacks,won't benefit by spraying the rub OFF.

On big meats you can just add more rub to the moist exterior half way thru.Remember it can be easy to oversalt loinbacks.

Many comp cooks will coat their big meats with heavy rub and put back in the cooler for a few hrs.Then,while they are getting the cooker ready,they add another heavy coat of rub.

It is hard to overcoat big meats with rub.

That also was a thought I had. Are you washing the rub off when you spritz? Spritz just enough to get the rub moist.

The mustard trick is what I use, too. Puts on a great bark with no mustard taste.

Thank you for your replies,, they have been helpful.