As a minimum, I use salt, pepper and garlic powder. But just about any rub you favor will work on
pork. I have never figured out if the rub makes pork good or pork makes the rub good. Here is a
link to my rub page with a few starter recipes.

I do take some of the mop mentioned earlier and thin out some yellow mustard with it. I paint a
thin coating of this mixture on the meat side of ribs after seasoning. Then top with a sprinkle of
black pepper.

I use a slightly twisted Eastern North Carolina mop on pork. It's also good as a sop. The
picture above are some finished loin ribs, the picture below are some about 2 hours into the cook.
I baste after the first hour, about once an hour. Cherry is my favorite wood on pork.

Here is a finished picture

ENC Mop

2 cups cider vinegar
1 cup apple juice
3 teaspoons sea salt
1 teaspoon black pepper
1 teaspoon cayenne
1 teaspoon wooster
For loin ribs only add a little olive oil.

Simmer to dissolve the salt.

Here is a traditional recipe for a ENC mop, it's about as old as barbecue itself. Some folks
omit the water completely. You can see the changes I made.

1 quart water (optional)
1 quart vinegar
3 tablespoons salt
2 tablespoons cayenne
1 tablespoons black pepper

An old timers trick for determining evenness of pit temp is to take a large pan and a tube of
biscuits (in the case of an Egg a pizza pan would work fine). Get a steady fire going. Spread the
biscuits around the pan and put it in the cooker for 8 minutes or so. Take it out and they should
give you a good idea of what's happening inside and where it is hotter.

If the thermometer is calibrated, I would say the temp in the dome would be.....225°.

But, I'm guessing that you are asking about the actual cooking temp at the grate. Depending on
conditions like amount and weight of food and size of fire, the cooking grate temp can be around 30°
lower. Get yourself an oven thermometer, the kind meant to sit on the rack and fool around with it
until you figure out the relationship between dome and actual temps.