I plan on doing a pork but this weekend and for pulled pork on my MES. Was looking through rubs and many start with the mustard as a base for the rub. The warden (wife), is not fond of mustard, does the mustard flavor carry over into the meat much that she would still notice if she never knew how it was prepped? I've also seen people use olive oil online, but from what I understand that doesn't give as good of a bark. Any advice would be appreciated thanks.