[Pipin' Pig]

I use a rub that started out inspired by a recipe in Richlands Rubs and Sauces book and that I continued to tinker with for my ribs and butt. I have tried off the shelf ones here, but they don't go over well with the Boss.

I use Stubs chicken rub (rosemary and ginger I think) for my chicken at present. I keep trying different ones of my own making but the Boss keeps telling me to go back.

For brisket, (I have only cooked a total of 7), I developed my own injection and rub combo that went over well with the Boss on my last cook. First time she said "now that is good". All other times it was "I am not a fan of brisket."
So I think I may continue to tinker but I will probably stick with this as a base.