Ingredients:
5 tsp dark brown sugar 1 tsp ground coriander 4 tsp paprika 1 tsp ground savory 1 tsp rosemary 1 tsp dried thyme 4 tsp onion powder 3 tsp black peppercorns 4 tsp garlic powder • 4 tsp dry mustard 1/4tsp ground cumin 3 tsp dried sweet basil Salt to taste

Preparation Directions:
Place all ingredients into a food processor and blend.  Paint meat with a light coat of extra virgin olive oil. Rub mixture into meat and cover with saran wrap. • Marinade over night in fridge. Allow to come to room temperature and slow cook in the PK using the indirect grilling method. 

This rub was in the development stage for 3 years and finally perfected when I moved to Little Rock and bought my PK.  Great for chicken or pork.