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Since this section was broken out while I was away, I thought I'd put a link to my dry rub in the new rub section. I know Dr. S doesn't like sugar in his rub, but this one uses coarse turbinado. Turbinado doesn't dissolve, and since this particular style doesn't have a finishing sauce, the sugar provides the sweetness that would otherwise come with a sauce. In this style, the rub almost becomes the sauce by the end of cooking.

This is my attempt at a dry rub reminiscent of the rub used at Charlie Vergos' Rendezvous Restaurant in Memphis, TN.

http://forum.sausagemaking.org/viewtopic.php?t=2191