• 1/2 c paprika
• 1/2 c brown sugar
• 1/2 c granulated sugar
• 1/2 c salt
• 1/4 c chili powder
• 2 tb garlic powder
• 1/2 c coarsely ground pepper

Their smoker was a giant 12' x 12' with like an 8 rack rotisserie inside. Electronic damper that kept the temp at a steady 225 degrees. From what I can recall, the brisket and spare ribs were completely coated in rub. Spare ribs took approx 3 1/2 hours, brisket was put in before you left at night and pulled in the morning, idr the temp it was pulled at.

The only weird process was the baby backs. They were glazed with a maple-mustard glaze, sprinkled with rub, layed out on a sheet tray with a little vinegar in the bottom. These would sit overnight in the alto-sham and then be put in the smoker for a couple hours in the morning to finish.

The maple-mustard glaze was (roughly, it's been too long)3 parts dijon mustard1 part maple syrup and a bunch of the rub mixed in to make a thin (but not too thin) glaze.

Was the food any good? Well, we would average $10k in nightly sales. In the 90's. Busy af. I personally cannot stand their sauce, but to each their own. The rub is solid and I still use it to this day. The restaurant closed in the mid-late 90's after they brought in some managers from California (smfh) that changed everything up and thought they knew better. Any other questions feel free to ask, I may or may not remember it's been 30 years.

EDIT: not hating on Cali in particular, the people they brought in from Cali had zero experience in BBQ. They had ran fancy-schmancy restaurants.