Ok, first run with the new UDS was a success. Did 3 racks of baby backs and a bunch of chicken thighs. All was great except my rub(s). My family likes more of a sweet rub for the ribs. I never seem to get it right. All of the ones I have used, including the rub from yesterday all have too much pepper in them. Now I am a huge fan of pepper, but it was a bit too much for me as well. Does anyone care to share their sweeter rub? My chicken I brined for a couple of hours prior using http://www.extraordinarybbq.com/award-winning-chicken-thighs/ and also using their suggested rub. Way too much salt. The chicken I but closer to the fire so I could keep the ribs at 225. The thighs came out juicy, just too salty. Help....
