My hat's off to Jan, Mrs KyNola, and everyone else who designs and perfects a Rub, Cure, Brine, Marinade, Sauce, etc. I wouldn't know the first place to start, let alone a pinch of this, a pinch of that - no, remove this and add that ... Decided to try Jan's Dry Rub after KyNola suggested to use it on chicken.
http://www.susanminor.org/forums/showthread.php?467-Jan-s-Dry-RubAs I type this I have a whole chicken in the OBS with Jan's Dry Rub skewered on a vertical chicken roaster with 2 hours of hickory. Will document in another post w/pics.
It took me ½ a day just to find all the spices needed and an hour to measure and mix everything.

As I said ... Here's to all those that provide us with Rubs, Cures, Brines, Marinades, Sauces, and so much more!! Without them, it would be a little bland around here
