So I got fancy for the 1st time. I tried to make up my own recipe and while it was fair at best I did not get the sweet taste I was looking for. The heat in the rub was spot on. I tried injecting pineapple juice in quartered chicken. Rubbed with Jeff's "Texas style" and glazed with a rum/mango/brown sugar concoction. In theory it sounds great . I just didn't get as much "sweet" as I was hoping to contrast with the "heat". Any suggestions on getting the meat sweeter would be appreciated. Anyway... Again, it was very edible and I won't have issues with leftovers. Just looking to tweak it a bit!