This is for Bassman but all are welcome to the recipe. i will warn you, be carefull with how much you use on ribs or other thin cuts. The salt content is high and goes a long way on ribs. On butts and briskets I dust again before smoking. Shooters Copperhead Rib Rub 1 cup brown or raw sugar .25 cup Hungarian paprika .25 cup Tony Chacheres Creole season .25 cup Season salt 1.5 TBS chili powder 1.5 TBS garlic powder 2 TBS ground black pepper 1.5 TBS onion powder 2 TBS dry mustard flour 2 TBS crushed Fennell seed 1 TBS chipotle powder 1.5 TSP red pepper flakes Blend all together and coat all sides of meat liberally after mustard slather. Let stand at least 15 min before cooking. For best results wrap in plastic wrap and place in refrigerator overnight. Reapply just before putting on the smoker. Allow to reach room temperature before grilling or smoking. Use in BBQ sauces and is especially good on pork and poultry. Use as a general seasoning while cooking wild game. Add to injection sauces and finishing sauces. It is killer on brisket!