I have a pretty good base for a rib rub, but it's missing that zing or tang at the finish. You know, that slightly acidic tartness that wakes up the taste buds without the sting of, say, cayenne or chili powder.
Any thoughts on what I can add to give it that boost without adding additional heat? Or is the vinegar in a sauce/mop the only thing that will do that? I am in the dry rib camp, so the more I can get out of the rub, the better.