So it would appear East Central Illinois’ best barbecue joint is now selling their dry-rub.
I’ll let you in on my secret dry rub ingredient: the tomato bouillon powder you can find at your local mexican grocer (caldo de tomate). When the fat renders out into the rub (I cake it on thick), it’ll turn into a very tasty bbq sauce. The rest of my rub is pretty much improvised: lots of garlic and onion powder, then enough brown sugar and various dried hot pepper powders or crumbles to balance the sweetness.