I bought both recipes on Friday and whipped up the rub Saturday morning for a chicken and a slab of babies... Looking at the recipe, I was a little worried that there would be too much heat (too spicy) for my fiance and 2 yr old daughter with this rub. I thought, what the heck, I'm gonna try it anyway. BTW, I've tried about 6 different rubs on my pork ribs/roasts and my fiance has never liked any of them. She says "I just like BBQ. Plain BBQ ribs" This is why I was a little timid about trying Jeff's rub. I think the cumin in most rubs are what turn her off. I went ahead and made up a half batch and liberally seasoned both the whole chicken, inside and out, and the slab of babies on both sides. I put them together in the fridge for about 4 hours. Removed and let sit at room temp for about 30 minutes and the smell of the rub was AMAZING after marinating with the meat. After removing from the fridge it was already 4:00, so I decide to beer can the chicken and braise the ribs in the oven and not smoke them. I cooked both at 350 for a total of about 2 hours. I removed the chicken at 1 hr 40 minutes and removed the can and cut up in to serving pieces, then basted with BBQ sauce. I removed the foil from the ribs and coated them in BBQ sauce as well. Put both back in the oven, uncovered, for about 20 minutes. Jeff, I just want you to know that I've tried a LOT of seasoning and rubs and this is THE BEST BBQ rub I have ever used. I was amazed at how well this rub pairs with my favorite BBQ sauce. I use Montgomery Inn because my fiance and baby can handle the heat and it's what my fiance grew up with... This recipe is worth EVERY penny and I'm so happy I bought it... I will enjoy this rub for many more years to come! This secret has put my BBQ over-the-top in my opinion. Thanks. I just can't say enough about how much I love this recipe. Can't wait to try the sauce next!