I've always liked KC's rub recipe #105 (I think it's 105....there's 2 versions of it) from the Brethren Cookbook. The only thing different I ever did to it (and only because I couldn't find hickory salt around here) is use hickory flavored "Bacon Salt" in it's place, which gave it a great, distinct flavor so I stuck with it.
I've made pounds and pounds of that stuff. VERY versatile.
Big JT's Smokin' BBQ Competition Team
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