I don't have exact measurements as make it by eye but I get rave reviews and it's dead simple
Pre-shredded coleslaw mix add plain white table sugar and a touch of salt, enough that the cabbage feels a little gritty after being tossed. Use about 3-1 sugar to salt. Drizzel with some cider vinegar, about 1 tsp per bag of mix. Let that sit for a few hours and the cabbage will wilt and release some liquid.
Mix in some mayo, make as mayo-y or not as you like.
For seasonings I use hot dry mustard (I like Keene's the best), lots of fresh ground black pepper and some Lawrie's seasoned salt.
It makes a great base to play around with. I've made a Honey Mustard version by adding honey and yellow mustard oddly enough.
It goes really good with pulled pork. I would think that adding some of your rub as a seasoning would be really good with the pit beef.
