Bill Martin, Rubs
1 ½ cups paprika
1 tbsp+ (heaping) cayenne
3 tbsp+ sea salt
2 tbsp white pepper
1 tbsp cinnamon
2 tbsp yellow curry
2 tbsp cumin
2 tbsp hot paprika
2 tbsp dried mustard
2 tbsp chili powder
Basically... everything in even amounts except salt, cayenne, and
cinnamon. If you increase heat, increase the cinnamon with it.
The bark comes off sweet, with a rich complexity (cumin, curry,
and cinnamon do this) and a tinge of heat. I use this rub on everything
except brisket.