Hi All, I'm still very much a novice at this whole smoking process, but love to tinker and know the theory behind a lot of what I do. And that goes for a lot more than just cooking. I'm an engineer...must just be in my nature. Anyways I'm looking into making a new rub for tomorrow's smoke, as I think my usual may be a bit too spicy for the crowd I'll be feeding. I was wondering if anyone has suggestions as to ratios they use or guidelines they work with when designing a new rub. For example: X parts paprika X parts sugars X parts salts X parts "heat" spices X parts "seasoning" spices I know the ratios concept probably won't hold up too well when it comes to the heat/seasoning spices as the individual ingredients can vary a lot when it comes to their respecitve flavor:volume ratios. But still, it would seem there's probably a good guideline to follow at least for the paprika, sugars, and salts. I know there's a million different right answers for this, but if anyone has some input, i'd love to hear it! Of for that matter, if you go about formulating your rubs in an entirely different way....please share! Let us in on your creative process.