Big Drew's BBQ Rub

I made a the last of my trial rubs. (Yeah right!) I have been experimenting with rubs for about 5 years now, but I think I have found "The ONE!" Being born and raised in Illinois I got use to the sweet side of Q. Now that I live here in California I have started using some heat. After years of work, I have now created what I call the perfect rub. I tried it on chicken, pork and beef last night. Yee Haw it was great on all three. Little bit of heat and a little sweet. It's a 50/50 salt and sugar base. I add some heat, color and about 6 different spices. Every time I have tried to vary from my original recipe everyone has told me that it's not as good. I have tried a lot of different recipes but I have always come back to this one. I will try messing with a couple of things though. I'm going to try to smoke my sugar and salt to get more of that smoke flavor. But for right now it's perfect. You can use this stuff on pork, chicken or beef. I use a special soy sauce base with different spices added to it for the moisture on my meat. It works great even if the meat is frozen. (I will save that technique for another day) I start by spraying my "starter fluid" on my meat, and then I just dust it with my rub. I know this is not the traditional way to do a rub, but I don't care. My meat turns out moist and taste great. EVERY TIME! I can't wait to use it in my smoker soon. For now I have been using it on my grill. I'm currently in the process of building a trailer grill/smoker. It will be 8' long and 3' in diameter. (That will be another blog)
If you want some of my rub I would be happy to send some of it to you for free. I'm not popular enough to sell it yet. Besides, I just started this blog and no one will actually read this and ask me for some rub. I hope so, but here to the hope.
Eat well, live better and BBQ!