i have been using a couple modified versions of your classic drumstick sauce for the last few months with good success and reviews.
i will be cooking this one up next!
i also use your all purpose rub quite often, but i cut the salt to a quater cup.
this way i can tailor the salt level to cater to the meat i'm using. like say brisket gets an extra sprinkle of salt and beef ribs get an extra dusting.
-In memory of a friend.
avatar by grillman. patent pending.