Like others on this forum, I'm a big fan of Jeff's Rib Rub. I'm also not going to give away the recipe, but do have a comment on making it. Jeff gives very detailed instructions on the process of making the rub, and states that following this process is very important. So, I did so the first few times. Then I had some brown sugar that had quite a few hard pieces in it, and decided I was going to use the food processor to break them up. Well, thinking about doing that anyway, I thought what the heck, why not just throw all the ingredients into the food processor at once and see what happens. Voila - didn't see any difference between the batch that came out of the food processor, and the batches I'd been painstakingly making by hand. So, it's been the food processor method every since. Guess while I'm at it, a couple of other comments. On paprika, I've tried both smoked and Hungarian sweet. Both are great, and honestly couldn't tell much difference between them in the final result on the smoked meat. I also have problems with the rub clumping. May have something to do with how humid a climate you live in. I live in North Carolina - "nuff said," I like making multiple batches at a time so what I now do is put the rub into wide mouth quart jars, and vacuum seal them using my Foodsaver wide mouth jar attachment. Seems to work so far. Enjoy the good Q all!