First the salt content is important...then the amout of cure..are you going to brine or dry cure? If it was me..I would follow the buckboard cure for the amount of salt and cure..mix of a batch of rub minus the salt...and just use evething else for the flavor profile...Just thinking out loud here.
Save the gas for the criminals Q with wood...
I get more sauced then my Ribs
My Bark is as good as my Bite!
Swine so fine it's Criminal
Never trust a skinny cook!!!!!!!!