I have been reading here for a while, and I have been getting the monthly news letter also for a while. Tomorrow morning, I will be in a cook off in Waycross. It is the first one, and if this one turns out, good, it will become an annual event. I am from Vienna, GA originally. Home of the Big Pig Jig. A Memphis sanctioned cooking competition. I am only competing in ribs tomorrow. Myself and a friend, and we are doing our own seperate racks of spare ribs. We will be competing against each other, but still a fun for all event. Have a look at my rub and tell me what you think... 1/4 cup smokey paprika 1T fresh ground black pepper 1T kosher salt 1T Chili Powder 1T Garlic Powder 1T Onion Powder 1t cayenne 1t cinnamon Put all in food chopper and mix well. Dust the front and back of the ribs with the rub. Next I will then generously spread light brown sugar all over the rack, and let it sit until the sugar absirbs the moisture and basicly becomes a glaze on the ribs. I will then dust again directly on the glaze. I will do this about 1 hour to 30 mins prior to putting the ribs on the smoker tomorrow morn at 4 a.m. Rib turn in will be 11:30a.m. for judging. They are only judging for taste this year, but said if this year went smooth this would turn in to a full on competition. Give me any hints that you might have. I appreciate it in advance.