This one's mine. I'm Jimmy Shotwell, and I built this rub about 25 years ago when I started cooking competition barbecue. For years I mixed it by hand before every contest. When we opened the store, enough people asked for it that I finally had it packaged properly.

It's built for pork on a long cook — ribs, butts, shoulders, whole hog.  Turbinado sugar for the base, with cumin, nutmeg and smoked paprika behind it. Sweet with a kick. It's a thicker grind, so it sits up on the meat and builds bark instead of dissolving into it over eight hours.

No MSG.

A word on using it: turbinado handles low and slow better than plain white sugar, but it's still sugar. This rub is made for 225 to 275 and a long afternoon. If you're running a hot-and-fast cook or throwing chops on a grill, go with something leaner and save this for the butt.

Two-pound bag.