Just did two pork shoulders last Sunday with this rub, 9-10 hours over hickory chunks at 225 degrees:
Definitely worth writing home about. My guests have my permission to have a little sauce on the side, but they are warned that I may look a bit peeved while they eat.
That is where I got my Gate’s recipes. I use the rub on pork. The rub is great, depending on how spicy you like your meat you might take it easy with the rub the first time around.