Go ahead and put some rub in the palm of your hand.
Does it taste like something you would eat?
If it is too salty/hot,sugar can balance it.
The sugars,which can burn,give that taste,mouthfeel,texture that many cooks seek.
Turbinado Sugar,sold as Sugar in The Raw,at wallyworld and most grocery chains,burns at higher temps,around 270*,so you don't have a scorched look/taste.
Comes in a brown box,but there are many others.
No matter what purists say,most bbq folks like sweet.
The sugar really builds the bark,which is everyones' favorite.
That is almost all your flavor,so that is where you work.
Try an 8 lb butt with at least four oz of your rub,and about an equal amount of turbinado.
See if that doesn't get you close.
You'll increase it as time goes by.
Remember you are mixing the bark,and something like Smokin's Carolina vinegar baste,and a little of your rub,as you pull the butt.
It is all part of your "personal flavor profile",along with your wood smoke.
The hawg,don't really contribute much.
![Smiler](/static/images/graemlins/icon_smile.gif)
You and your helpers will eat most of the first one,so fix two.
![Wink](/static/images/graemlins/icon_wink.gif)
You do this ,and it will be the best the neighbors have ever seen/tasted.