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You could kick this rub up to eyebrow sweat-forming heat levels with crushed red pepper and/or ground cayenne (add a bit of cinnamon to offset the bitter after-taste some folks experience from cayenne @ 8:1 - 10:1 cayenne/cinnamon), chipotle powder or your favorite chili or pepper powder...as is, it's a pretty decent balance of spice and sweet. Very good rub for pork.
I always liked Southern Succor from the Smoke and Spice Book. As far as big chunks of pork. Report back for other items. Wild Willys is good for brisket.
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