Favorite rub and sauce combos?

Rubs - I mostly use Meat Church "Honey Hog" and "Honey Hog Hot" on pork. Favorite I've ever used is OakRidge Dominator, again only on pork.

Blues Hog Tennessee Red has been my favorite sauce (pork)

Another rub that I use a lot on ribs and chicken is Dizzy Pig "Jamaican Firewalk" jerk rub. It is really good.

I've got a few recs on sauces with Pulled Pork.

For pulled pork I do a finishing sauce. IMO between it and injecting the pork a day before it adds a good bit to the flavor. Just to be complete I am going to post my entire pulled pork process with credit given where credit is due:

Injection (TD.com user GeauxTigers0107 credit to Chris Lilly)
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire

Directions: heat ingredients until all solids dissolve. Inject 24 hours prior to cooking.

Dry Rub (TD.com user MeridianDog (the FD Board GOAT) credit Chris Lilly’s six time world champ rub)
1/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1 tablespoon chili power
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper

Directions: Mix all together and store in an airtight container. Coat pork in mustard and generously rub in the dry rub.

Finishing Sauce (TD.com user Centinel credit to Smoking Meat Forums user soflaquer)
1 cup cider vinegar
2 tablespoons brown sugar
1 teaspoon tony chachere’s
1 teaspoon course black pepper
1 teaspoon red pepper flakes

Directions: heat the vinegar up enough so that it dissolves the sugar. Then add the remaining ingredients. After you pull the pork, pour this all over the meat and mix.

Cook plan:
Keep temperature between 220 to 250.
When butt reaches internal temperature of 165 you may (I do) double wrap in butcher paper.
Set wood pellet smoke for at least 4 hours, longer if you want but I think after a few hours it its probably not a big deal on pulled pork.
Remove from smoker at 192-197 and wrap in an old towel and place in ice chest to rest for an hour. If you didnd’t double wrap in butcher paper earlier, then you should do that before wrapping in an old towel.
Pull pork.
Add Finishing Sauce.


The last thing I'll leave you with I got from this board from several posters. BBQ sauce - just mix Pig Stand or Jack Millers with Sweet Baby Rays 50-50. I use that for PP and brisket. I use very little to none on brisket because by itself the flavor is usually enough for me.

Man I'm just a salt and pepper 50-50 guy on brisket. I've never done it another way. I'm not opposed to it. If someone posts something interesting here I may try it on one half a brisket next time I smoke one.