A surprize

[DATsBBQ]

When I make PP, I usually use one of my standard rubs. Last Monday when I smoked up a couple of Butts - I decided to tinker with the rub.

Since all great rub makers (like the Sheriff) never divulge their recipe , and seeing how I don't consider myself a "great rub maker" I'm listing the ingredients and y'all can figure out the quanities.

Fresh Cracked Black Pepper
Granulated Garlic
Hot Chile Powder,
Kosher Salt
Paprika
Savory,
Sugar -white (out of turbinado and brown)
and Thyme

This was the first time I've ever added sugar to a rub. Maybe that's the trick to get to the next level

Anyway, the PP was reheated and eaten last night at a town party. Had more than 7 folks tell me it was the "best" PP yet. Will try it again with something using lump so I can rule out the Kingsford Competiton Briquettes as reason for the raves reviews

[Burnt Food Dude]

I've found that unless you are serving a heat fanatic... Sweet beats heat everytime.