SOB Save Our Barbecue Rub

This is the base, non-spicy rub I use on most of the meats I barbecue. It's just enough to enhance flavors and colors of meats, helping to develop a nice crust, without interfering with the natural flavor of the meat itself, or the smokieness you're trying to capture.

1/3 cup SOS (see SOS Blog entry)
1 Tbl paprika
1 1/2 tsp tumeric
1 dash - barely a dash - cayenne pepper
Blend all ingredients well and use as a rub on ribs, brisket, or butt. A pork butt, not your own. Otherwise, I don't want to know about it.

If you're into heat - go ahead and crank the cayenne, and add a little red pepper flakes too. But be careful - the heat of both intensifies as it sits, AND as it cooks. You can always add more heat, but you can't take it out.