All South Barbeque Rub #1

      2 tb Salt                                2 tb Chile powder
      2 tb Sugar                               2 tb Freshly cracked black pepper
      2 tb Brown sugar                         1 tb Cayenne pepper
      2 tb Ground cumin                        4 tb Paprika

  Recipe by: Richard Thead The rub is the second most important part of the
  BBQ process, next to the smoking technique. There are two main concepts to
  keep in mind when formulating your rub.  The proportion of salt should be
  great enough to trigger osmosis and begin to draw the moisture from the
  surface of the meat, and (some may disagree with this) the proportion of
  sugar should not be excessive because it will caramelize and burn during
  smoking leaving a bitter taste. However, since sugar contributes to
  osmosis, it is an important component and shouldn't be eliminated.

  Beyond that, your rub should only be limited by your imagination.  Other
  ingredients to consider can include paprika, cumin, garlic powder, onion
  powder, black pepper, cayenne pepper, chili powder, oregano, sage or
  whatever sounds good to you.

  I like to keep my rub in a shaker for easy application.  Rub should be
  applied at least the night before smoking.  Anything longer, up to three
  days, is better.  Shake the rub over the entire surface of the meat to be
  smoked.  Use a generous amount at first and then, as it starts to get moist
  and adhere, add more.  I don't think it's necessary to "rub" it in. I find
  that that only results in uneven distribution, and besides, it stains your
  hands.  Wrap the meat loosely in butcher paper and leave in the fridge
  until a couple of hours before smokin

  I find rubs to be far more useful than marinades especially for large piece
  of meat such as briskets and pork butts. For cuts such as these, the
  internal and external fat melt through the meat during cooking to keep it
  moist.  I believe that the texture of the meat is improved by drawing out
  excess moisture, before cooking, through osmosis. The dry surface of the
  meat and the rub itself combine to produce a flavorful and attractive crust
  on the finished product.  Unless it is thoroughly blotted dry on the
  surface, marinated meat won't color properly.