Habanero Death Dust by Oakridge BBQ is a fabulous rub to be sure. Most excellent on chicken and pork especially.
But, it's also a complex flavor that can be used in other recipes.
A year ago I modified my mustard/brown sugar ham glaze:
2 cups packed dark brown sugar
3 TBS (Heaping) HDD
2 TBS honey
4 tsp mustard powder
as needed - pineapple juice (I used the juice from cans of sliced pineapple)
Mix dry ingredients and on a medium burner, add honey and a little pineapple juice to blend - adding juice as needed for your desired consistancy until the sugar is melted.
I'm pretty stuck on this for my ham cooks now.
This can be tarted up a bit by adding 1/4 cup apple cider vinegar prior to the juice.
On the ham, (Cured, smoked and fully cooked for a twice smoked ham) after smoking to an IT of about 130 the cloves were removed, the entire surface glazed, pineapple slices added and a final glaze. Back on the cooker til heated (I pulled at IT ~ 160).
Leftover glaze can be used as a dip for the ham when eating.
Also, this is quite good as a dip for fresh fruit, sliced tart apples especially.
Happy Holidays y'all!