Want some 'kick'? Try this one...
RUB:
3/4 C chopped scallion, green & white parts
1 TBS Salt
1 tsp Jamaican pimento (Allspice)
1/2 tsp nutmeg
1/2 tsp cinnamon
4 Scotch Bonnet Peppers (or 6 jalapeno)
1 tsp fresh ground black pepper
Marinade:
1/4 C lime or lemon juice
1 tsp garlic powder
1 tsp fresh thyme
1 tsp ground Jamaican pimento (Allspice)
1/4 C Rub (recipe above)
1/4 C soy sauce
1 Scotch Bonnet chopped
Crisscross cut your butt, rub thoroughly w/lime/lemon juice
Rinse and pat dry
Let rest in marinade 3hrs - overnight
Apply rub and smoke cook to 195-205