While barbecue may be a southern tradition, Chicago has its fair share of pitmasters and fanatics. This robust blend makes for exceptional smoked ribs, pork shoulder, and chicken. Use three tablespoons of this barbecue rub for every pound of meat. For best results, coat meat in yellow mustard before applying the spice rub. We can’t reveal the precise ingredients of this BBQ spice rub, but we can tell you that it has a good shake of paprika plus some garlic, onion, oregano, thyme, a few types of chile pepper and a pinch of salt. This blend was previously called 'Gary Wiviott's Barbecue Rub.'