I've been bbqing for about a year and a half. And was wondering what most of you guys do when it comes to rubs? I generally do St. Louis cut ribs, and pork butts every weekend. Packer brisket occasionally and steelhead salmon after I catch them. I have a really good grocery store chain near my work. And buy all my spices and herbs in bulk quantities. I'll buy spices like paprika chili powder etc in 1 pound increments. And mix up my own blends to suit my needs. Starting off the only problem was salt content. Sometimes I would add too much. Sometimes not enough. I've gotten pretty good at blending and just eye ball the amounts now. Here's my basic pork dry rub blend. Brown sugar kosher salt paprika chili powder onion powder garlic powder ground rosemary cumin dry basil dry oregeno cyanne powder and freshly cracked black pepper and 2 other spices that kind of make it my own blend. For this pork blend. I would say brown sugar and paprika is about 2/5 the total volume. And the rest of the spices and herbs making up the rest. Certain spices like cumin and rosemary with a lighter touch. Because they can overwhelm the rub. Wanted to try a good commerical rub. What do you guys like to use? I wanna buy one or two and see if my rub is good. Or needs tweaking.