Originally Posted by IamMadMan
I will probably have some opposition here, but in the end I think it is best to leave the rubs to the professional suppliers. They buy in extreme bulk at discounts, they have professional mixing and measuring equipment. In the end they have the quality control labs to provide you with a consistent product that will not change from cook to cook.
I'm pretty sure I remember reading that Myron Mixon said that at one of his classes- if you're gonna buy one and make the other, buy the rub.