What do you guys prefer under your dry pork rubs? Mustard, soy sauce, stir fry sauce, olive oil, something else? I generally use plain yellow mustard or stir fry sauce, but I'm making some pork spare ribs ribs tomorrow and I'm thinking about soy sauce or possibly something else. I'm thinking soy sauce should impart some umami flavor, which makes foods taste much richer, and from what I can tell (taste/smell) is one of McDonalds secret ingredients. The buns and meat has unusual hints of soysauce, at least in my opinion.