I can't resist posting a recipe for JJ's Rub from the BGE website.
There is some controversy about this rub as to whether JJ plagarized it from another source and added an ingredient or two to make it seem original. And, I may have posted about this rub before- but, I find this great on pork butts and ribs, and brisket, and not to shabby on chicken.
I do not use much salt in any of my rubs. Salt is supposed to pull moisture to the surface of meat and may make it less crusty! The aroma from the CS while food cooks with this rub is awesome.
Also, if you do not have time for an overnight marinade with this rub, food tastes good if you put it on shortly before the cook. I rub the food with yellow mustard prior to putting on the JJ's Rub. Another "pearl" is to oven dry your brown sugar before putting it in the rub if it is moist or lumpy.
And, it's fun to make! Here goes:
Ingredients:
� 5 tablespoons dark brown sugar
� 1 � teaspoons ground coriander
� 4 tablespoons paprika
� 1 � teaspoons ground savory
� 1 tablespoon rosemary
� 1 � teaspoons dried thyme
� 4 teaspoons onion powder
� 1 � teaspoons ground black pepper
� 4 teaspoons garlic powder
� 1 � teaspoons white pepper
� 4 teaspoons dry mustard
� � teaspoon ground cumin
� 3 teaspoons dried sweet basil
� Salt to taste
� 2 teaspoons ground bay leaves (If you can't find ground use whole)
Preparation Directions:
� Place all ingredients into a food processor and blend. If you use whole bay leaves blend until leaves are pulverized.
� Rub meat and cover with saran wrap.
� Marinade over night in fridge. Allow to come to room temperature and place in smoker.