I was watching the food network (minus 10 man points) watching a show called Dive-ins, Diners, and Dives. That episode was on authentic BBQ and smokehouses. Anyway the point is that the 3 different owners they interviewed vowed that they only ever use a salt and mostly pepper for the rub they use. Any thoughts I know I've read alot of people using brown sugar or other things. But as This will be my first attempt I want to try and keep it simple. Thanks for any imput.