I have been, pork butts too, I haven't smoked ribs in over a year because I am tired of the same old thing. I had tried switching up my rubs but they were still too similar until I saw forluvofsmoke's (Eric) "Blueberry/Cherry/RBP rub he posted in this thread: http://www.smokingmeatforums.com/t/148760/blueberry-cherry-rub-on-spares-q-view As soon as I saw this I knew it was something I just had to try. Also I am trying to reduce my sodium intake so I have started looking for flavors that will make up for the lack of salt. I smoked two racks of ribs today and one I used Eric's blueberry/cherry/RBP rub (mentioned above) and the other I used his cherry/RBP rub that I found in this article he wrote: http://www.smokingmeatforums.com/a/cherry-dry-rub-recipe-and-process The two recipes are very similar so I wanted to try both to see what impact the blueberries would make. Let me tell you, the cherry was very good but the blueberries took it to another level! The only thing I did different than his recipe was I didn't add any salt, the recipe doesn't call for much so I wanted to see if it would be missed since that is what I am trying to get rid of. Well I don't think that rub needs any salt! There is so much flavor going on I couldn't even tell there wasn't any salt. This is a very interesting flavor, slightly sweet but not sugary and a little spicy but not hot, it's really hard to describe but is a very awesome change of pace from the old ordinary rubs. I can't wait to try it on a pork butt. Right now I have some beef marinating in it (with a couple of secret ingredients to be named later) for an experiment in no salt jerky that will happen tomorrow. So if you are tired of the same old ribs or pork I highly suggest giving this a try, you will be happy you did! OK yea I got a few pics to share: Blueberry/Cherry/RBP: Cherry/RBP: Blueberry: Cherry: Many Thanks go out to Eric for his hard work developing these rubs and especially for sharing them with us here at SMF!!!