This is the best rub I have ever used... one tip though. If you're going to use this with something that has a lot of surface area to meat ratio like ribs or Chicken quarters I would cut the salt in half. It's a little much but for something like a butt I would keep this the way it is.
I know this post is a bit old but this rub is still very much relevant and I hope more people try it.
Wow, this is a really old recipe. Thanks for the very kind words. Ironically, just last week I worked up a new lower salt and sweeter version that I'll be posting on my blog soon.
I've won a lot of competition awards with the original recipe.
