Modifying flavor profile of ready rub

Your heat is coming from the chicken rub. It could be as simple as leaving the chicken rub OFF of 1/2 the slab and using salt and pepper on that part. No one said that you had to use it(chicken rub) on the whole slab and you will then have the kids and yours all on one slab.

All you have to do is remember which end,small or large, that you used the hot on.

Also some brown sugar will give you that sweet heat that I enjoy.

On the PB, the spice will ONLY be in the bark, so for the kids, use a knife and take the bark off of some of the PB before pulling.

Like cal says,the chicken rub is pretty much a cajun seasoning.Poultry is a quick cook and typically only uses a very minimum of seasoning.

Like cal also suggests,lightly salt and pepper the slabs of ribs and more liberally coat with brown sugar.

On the butts,sprinkle some salt and pepper in your open palm and taste it.When you have about the right balance,add some brown sugar and taste to your liking.

Mix up about a cup to these proportions
and apply liberally to the butt.

This should have you pretty close.

Hope these suggestions help a little.

Hi cal and Tom, thank you for your advise, appreciate them.