mustard sauce before you put any rub on it. just use plain mustard. you coat your rib. that's one of our secrets. then you apply your rub to it before you put it on the smoker. >> clayton: mustard sauce first. >> we learned it down in memphis. that's how they cook everything related to pork. it adds this great flavor and great ma hoggy color. the other thing that is a big competition secret is that you should, after two hours on the smoker, put it in foil. so you get a little smoke, you take the ribs, put it in foil with a little bit of honey and brown sugar. wrap it up for an hour and a half and it adds this tremendous moisture and flavor. really, really great. >> clayton: folks at home who never seen a smoker, this is your brand-new smoker. give us a little tour of this thing. >> absolutely. this is a pit that came to us from texas. jamie dear in texas. you could see, we got brisket and a little pork butt cooking now. >> clayton: do you drive down the street cooking this stuff so