I've used a copycat recipe for Myron Mixon's rub for a while now. Here it is: 1/4 cup brown sugar 1/4 cup sweet paprika 1/4 cup kosher salt 3 tablespoons black pepper 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon cayenne pepper 1 teaspoon dried basil I really enjoy it but want to modify it a little. I want to cut a little of the sweetness back, cut some of the heat back, and make it a little saltier. Personally, I like the heat, but it's a little too hot for some guests. Granted, the last time I used it on chicken balls, some of the heat could have been from the sauce I used. It was some store bought stuff. Maybe Stubbs?? The red sauce. I'd love any advice from you gurus. Thanks!