My pork rub is:
8 parts splenda
2 parts chili powder
2 parts paprika
1 part garlic powder
1 part onion powder
1/2 part salt
1/2 part black pepper
1/4 part cayenne (optional) (I love it, the wifey hates it)
I often foil my ribs with squeeze butter, honey and brown sugar, I always pan/foil my pork shoulders. When the ribs/shoulders are done, I reserve the liquid/juices and use it as a sauce. If you want, you can make a roux out of squeeze butter and corn starch or mix it with corn starch or flour to thicken it up. I do not use a separate sauce, I feel it competes with the natural flavors I get from my cooker.
When you make a roast in an oven, you make a gravy out of the drippings, same principal here and I find it's great!
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