Well, it certainly has been talked about a lot, but until yesterday I'd never tried it.
I made up a batch on Saturday using demerara brown sugar and Sunday used it on 4 chickens which I had brined and then cut into halves. All I can say is
WOW, the results were far and away beyond my expectations. My DBS 6 rack wouldn't go past 200F with the cold breeze. After 5 hours with maple they were at about 150F so I popped them in the oven (hungry people waiting semi-patiently) and although I thought I over cooked them a bit (I was making risotto at the same time and that requires 100% attention), everyone thought the results were
WOW!I can hardly wait to try it on ribs. I usually don't bother with ribs but they were on sale this week so......

Rich