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 Tangy BBQ Rub for every pound of meat. For best results, coat meat in yellow mustard before applying the spice rub. This blend was previously called ‘Gary Wiviott’s Barbecue Rub.’ Ingredients: Spices, paprika, garlic, Maldon sea salt, onion, kosher salt.