Heavy_Smoker wrote:
> windling said
>
>> Looking for some diiferent ideas for rubs. What do you guys use?
>>
>>
>
> I make a witches brew that is never the same twice.
>
> Garlic powder, onion powder, black pepper, cyan pepper, salt, and
> whatever odd spices appeals at the moment. ;-)
>
> Anyone ever tried things like basil, oregano, and other typically italian
> dish spices? I've been considering a gamble some time soon.
>
>

My favorite rub is a fusion of Mexican, Italian and some Carolina
Mustard just to really mix it up. But what would I know... I've never
competed in a contest but the women do call me a god, I think it's for
my Q. Seriously I think the sugars from Mexico are superior because of
the natural processing. Italian Anise is a very welcomed flavor to BBQ
just don't over do it.

Big hand full of Santa Cruz brand Red Chili Powder (unique and mild)
Little hand full of Mexican natural sugar (Mexican grocery)
Little hand full of Mexican brown sugar (Mexican grocery)
Little hand full of Kosher Salt
A spoon or so of Onion Powder
A spoon or so of Garlic Powder
A spoon or so of crushed Mexican Oregano (Mexican spice bags no jars)
A spoon or so of Dry Mustard
A spoon or so of crushed Anise (Mexican spice bags)

Applied generously over a tacky dried cut that has been resting with
American Yellow Mustard.