Originally Posted by Plowboy
It all depends on what you are trying to do. For pork, salt rules. For ribs, sweeter is better. For brisket, think salt/black pepper. For chicken, just get the best commercial brand you can find.
todd, would that be umm, yardbird??? Man, I been trying for a while to get ahold of some, almost asked if I can buy the sample at K.C bbq store. (but then again it's been a week)
anyways thanks for the advice, I am always lookin for how to do rubs