Last week I experimented with making rubs with various foods. I ground up dried fruit into a powder and used as a base for a rub. Used cherries, apples, pineapple, dried oranges I was not all that impressed with those rubs. The more savory base of 3 tablespoons paprika, 2 tablespoons brown sugar, 1/2 teaspoon salt and black and chiptole pepper was my favorite. From that based I add my favorite herbs and the all time favorites garlic and onion powder. Here are pictures of those. I used a pork roast that I cut into 4 pieces for the dried fruit rubs and a beef tri tip for the savory rub. Here is the tri tip. It was about 3 1/2 pounds and smoked it for 6 hours. Here are the 3 pieces of pork roast From left to right Apple N spice, Orange Ginger, Cherry Chiptole Finished Smoking Cherry Chiptole Apple N Spice and ORange Ginger I think that the fruit based rubs need more brown sugar and salt.