Two things: 1) My rubs change from smoke to smoke. I have some basic standards, but no set recipe, and I have done straight-up Dalmatians.
- There is some controversy over whether the famous brisket places really do just use a salt-and-pepper rub with absolutely nothing else and it seems Texas pit masters are a little cagey about that.
You can come to your own conclusions:
ETA: Oh, and read the pinned comment for a recipe there.