alright so using the 8-3-1-1 method and 8 being your sugar, 3 being your salt ( by the way isn't that alot of salt) now i know that one of the 1's is just a mix of whatever you want, but what is the other 1. i thought alot of rubs had quite a bit of paprika in them and just 1 part doesn't seem to be enough. i want to start developing my own rub. any help on this one would be appreciated. also does anyone know much about storage for rubs made in larger quantities than used for one smoke?