No worries FM. I did not rinse, just slapped on the racks and let them drip for a few.

I ended up soaking for about 36 hours due to time constraints. I modified the recipe a touch.
Yoshidas + 1 cup water (low on yoshidas) I also added a decent amount of pepper to the mix.
cut into 1/4-3/8 inch thick slabs, used front quarter meat.
smoked in big cheaf with a mix of alder and apple wood for about 5 hours and finished in the overn at 200 degrees.

Turned out bitchin!