My 2 original sauces have a fair amount of honey and brown sugar in them so I seldom add them to ribs or chicken any sooner than the last 30 minutes. You will end up with a deep glaze on the piecess coming straight off the grate, it will just soak in as they sit. For butts, I usually mix in about a 1/3 cup for every butt when I shred the meat. Any more and it might go mushy with the level of vinegar there. That will give you some nice undertone flavor, this sauce makes for a good final garnish before serving. As for the Mustard I have only tried it served warm over some pulled pork as I was plating it up or used to dip some breast strips into. I hope this helps and thanks again for adding the sauces to the menu.gatewood iron wrote:Any advice?