and need a good recipe for a rub

Well here is my favorite rec. for any ribs. May sound kind of wild but they are lip smacking, bone sucking great.

1. Remove membrane from back side (bone side) of the ribs
2. Give the ribs a vinegar bath for 10 to 15 minutes, pat dry
3. Optional: Rub with hot sauce for a little added kick and flavor
4. Coat with oil, and Mustard sauce, (recipe at bottom of page).
5. Sprinkle meat side with your favorite seasonings such as: Rib Tickler, OBI Q
sweet rub, Smoking guns hot, Pecan, Apple, Mary's Chery or another seasoning you
enjoy. If you can get it try the Original Outdoor Chef Pork and Poultry blend.
Sometimes a combination of 2-3 really produces a great end results. Keep notes
6. Allow spices to form a nice sticky coating on the meat side of the ribs while meat is coming to room temp
7. Place on heat, meat side down, now is when you spice the bone side, cook for 30 minutes then flip to meat side up to continue cooking.
IMPORTANT STEP
Apply a mixtrue of apple juice and a little oil or any fruit juice and oil to the meat each and every time you open the grill or at least every hour.
Personal note here. I used Cherry Apple juice and it was great. Your choice but use it every time you check them.
8 Cook for two hours at 335 to 250 degrees uncovered, remove, wrap in foil (see step 9) meat side down and cook for one more hour. Remove from foil and finish for one hour or until the ribs will tear easily, apply finishing sauce the last 30 minutes. If you do not foil the ribs, flip them every hour.
9. Option, before foiling, coat the bottom of the foil with sauce, brown sugar or sugar in the raw, butter and honey. Lay ribs meat side down on this mixtrue, cook for one hour, wrapped, and remove from the foil but save the mixture. Thicken the mixture in saucepot and use it as your finishing sauce, once on the bone side and then several times on the meat side

Dry ribs, Do not apply a finishing sauce and apply more rub after removing from foil.

Sauces, Pork rubbers competition blend, Razz BQ, Red mudd or Hohn Henry Honey. For more heat, Head Country hot or Hohn Henry Honey Hot.

Rubs, Any of the outdoor Chef's blends, Pork Rubbers, Rib Tickler, Smoking Guns, Smoking in the Dark Spicy, Apple, Cherry, Obi Q's sweet rub or Pecan.

Woods, Natural lump charcoal for the base heat. Apple, cherry or hickory for pork.
Oak is a good neutral wood flavor

Mustard Sauce
1 12 ounce can flat beer
4cups prepared yellow mustard
1 tablespoon Louisiana style hot sauce
1/2 cup dark brow sugar, packed
1 teaspoon sea salt or non iodized salt
1 teaspoon black pepper, fresh ground

Whisk all ingredients together in a non-reactive bowl. Sauce will keep several months in the refrigerator if tightly closed.

If you were to die eating these you would die a happy man. LOL

Who, that sounds great, now do you have one for brisket?

Well in fact I do. It is alot like the ribs. I have another on boiling a brisket thats good but I will need to find it.
1. Bring meat to room temp
2. Wash meat in Vinegar, up to 30 min and then pat dry
3. Coat meat side with Tiger Sauce or other hot sauce
4. Rub meat side with Mustard sauce
5. Coat meat side Liberally with your favorite seasoning such as the Outdoor Chef
Original (Sweet Brisket), Southwestern (Spicy), Outdoor chef Bodacious beef
and burger seasoning. Just what ever you like. I like these
6. Let seasonings absorb for at least 30 minutes before putting on the grill or smoker
7. If you can place brisket fat side down close to the heat source for 1/2 to 1 hr to sear the fat and help lock in foisture, this does not work on all smokers .
8. Move meat to cooking area, fat side up, temp 225-250 at meat level. Now is the time to season the fat side. ONE IMPORTANT STEP Apply a mixtrue of apple juice and a little oil or any fruit juice and oil to the meat each and every time you open the grill or at least every hour
9. Smoke, fat side up, for at least four hours if you are going to foil the meat. If you are going to smoke uncovered (no foil) smoke for aproximately 1 - 1 1/4 hour per pound.
10. Prior to wrapping, apply a mixture of some of the following, Mustard and BBQ sauce, Olive oil and dry rub, bourbon, soy sauce and oil andd more dry rub. Try others if you want to experiment till you get the flavor you like. I think all three of the above work well
11. Complete cooking till internal temp of the meat reaches 195
12. Remove from heat and let meat rest for at least 1 hour before unwrapping and slicing or pulling (pork). You will have a moister product if you allow the meat to cool before slicing or pulling

Hot sauces, Tiger sauce, Choula, John Henry foot stomping and for the really daring, Dave's, Blair's or Endorphin Rush or one of the other HOT sauces on the market

Sauces, Pork Rubbgers competition blend or RazzBq, Red mudd or hohn Henry Honey. For more heat Head country hot, Hohn Henry honey hot,

Woods, Pecan or hickory for beef, Natural lump charcoal for the base heat