I've been reading and enjoying John Thorne's book "Serious Pig." The section on barbecue includes this rub, which I just tried on some baby backs with excellent results. I'm pretty new to barbecue, but please trust me on this one-we all have to take a leap of faith every now and then, right?

Pound everything in a mortar (or pulse in a food processor) until it's a thick paste. If necessary, add a little hot water to thin to the consistency of bottled grainy mustard. Work the result evenly into the meat and let sit 1/2 hour or so before cooking. Recipe makes enough for 3 racks of baby backs.