I usually add more Worcestershire Sauce than specified for viscosity purposes. Kinda messy but came out the winner of all the rubs I've tried. On the north side of "warm" to me, some of ya'll may want to cut back on the Cayenne
Wet Rub
2 Tbl Cayenne
1 Tbl Paprika
3 Tbl Brown Sugar
1 Tbl Salt
1 Tbl Onion Powder
1 Tbl Black Pepper
1 Tbl Cumin
2 Tbl Worcestershire Sauce
1 Tbl Tobasco
3 Cloves Crushed Garlic
Mix together. Coat meat with mixture and refrigerate for 24 hours before smoking.
Wet Rub
2 Tbl Cayenne
1 Tbl Paprika
3 Tbl Brown Sugar
1 Tbl Salt
1 Tbl Onion Powder
1 Tbl Black Pepper
1 Tbl Cumin
2 Tbl Worcestershire Sauce
1 Tbl Tobasco
3 Cloves Crushed Garlic
Mix together. Coat meat with mixture and refrigerate for 24 hours before smoking.