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Texascheese wrote:

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RichInBunlyGoodness wrote:

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If they are expertly rubbed and smoked, I greatly prefer them with the sauce on the side. That is how I serve them.

BBQ sauce is often cloyingly sweet and just overwhelms the meat flavor.

What do you use as your rub? Trying to find a good rub. Just picked up an electric smoker that I really enjoy using. While we are at it, what is the name of a good suace?  I saw Bone smoking sauce. What else?

I always make my own rub from scratch with several types of whole chilies seeded and ground, granulated onion, granulated garlic, herbs, and spices. Each version is different so I don't measure or write down what I did. Always use Pennzey's or better quality whole spices, warmed in a pan and ground with spice grinder. Never any salt in the rub, as it works better to salt the meat first with a known amount of salt, wait 15 min for moisture to come to the surface, then apply the rub. Commercial rubs have too much sugar, cheap paprika which adds nothing and doesn't stand up to long cooking, and the silly inclusion of salt, meaning that you have no idea how much salt you are adding when you apply your rub. For me the first two ingredients in terms of amount added are usually chili and granulated onion. Commercial rubs typically have 2 parts sugar to 1 part cheap paprika, to 1 part onion powder, and then everything else in lesser amounts.