I decided to give the BRITU rub a try after DenverDave's success and rave review's. I used kosher salt, and turbinado sugar that I put through my spice grinder until very fine. The black pepper was also freshly ground fairly fine. What I ended up with was a rub with the consistency of majic dust but lighter in color. I did reduce the salt to 2/3 cup, and used only 2 tsp of accent. Here is what the rub looked like. Recipe makes enough for 5 to 10 racks, but I plan on trying this out on a butt next weekend. It smells great! Ribs going into the MES at 230 degree's with lump coal and apple wood. I'll update as the smoke progresses!