Here is what I have come up with add or delete as you like (works great on beef & pork): 1 Cup Sugar 1 Cup Kosher Salt ¾ Cup Dark Brown Sugar ½ Cup Turbinado Sugar (sugar in the raw) 4 Tablespoons Hickory Smoke Salt 4 Tablespoons Chili Powder 4 Tablespoons Ancho Chili Powder 4 Tablespoons MSG 2 Tablespoons Sweet Smoked Paprika 2 Tablespoons Cumin 2 Tablespoons Garlic Powder 2 Tablespoons Onion Powder 1 Tablespoon Cayenne Pepper 1 Tablespoon Black Pepper freshly ground (important) 1 Tablespoon Jalapeno Powder 1 Tablespoon Dry Mustard 1 Tablespoon Old Bay Seasoning Mix well in food processor / Store in airtight container.

I use the same recipe as brnthumb for ribs 'cept I like a little more sugar. I like to sub brown sugar for white sometimes too. For chicken I'll use that base plus granulated garlic, instead of garlic powder, plus I like to mix in herbs like dried parsley, thyme, oregano, marjoram...whatever you like. I'm very fond of dried, crushed rosemary in any rub. Personally, I wouldn't use a rub on salmon, 'cause I don't want to overpower the flavor of the fish. The smoke flavor itself is enough for me. B

Here's the one we use all the time-- well at least since he posted it ! Diane's Home Cookin Chapter: In a Jar Dustcatchers Crafts ;dressings, dips & spice blends Memphis Rub =========== 1/4 cup paprika 1 tablespoon firmly packed dark brown sugar 1 tablespoon granulated sugar 2 teaspoons salt 2 teaspoons accent (MSG; optional) 1 teaspoon celery salt 1 teaspoon freshly ground black pepper 1 to 3 teaspoon cayenne pepper, or to taste 1 teaspoon dry mustard 1 teaspoon garlic powder 1 teaspoon onion powder . Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup. Enough for 2 racks of ribs. posted by Lake Guy And this one's a favorite at our craft shows--it's supposely great on chicken or fish: Diane's Home Cookin Chapter: In a Jar Dustcatchers Crafts ;dressings, dips & spice blends Caribbean Rub: ============== 6 tablespoons garlic, minced 6 tablespoons onion, minced 6 tablespoons dried minced onion 2 tablespoons allspice 1 tablespoon dried ground chipotle 2 tablespoons Hungarian paprika 2 tablespoons brown sugar 4-1/2 teaspoons minced fresh thyme 4-1/2 teaspoons cinnamon 1-1/2 teaspoons nutmeg 1/2 teaspoon ground habanero grated rind of 2 lemons . Combine all ingredients

I looked through the cookbooks I have and couldn't find the one you are requesting but did find a couple of his stews. Quick Beef Stew 2 tablespoons vegetable oil 2 1/2 lbs. boneless beef chuck roast or steak, cut into 1 inch cubes 2 teaspoons salt 1 teaspoon black pepper 6 medium sized potatoes, peeled and cut into quarters 6 medium carrots, cut into 1-inch chunks 2 medium sized onions, cut into wedges 1 14 1/2 can ready to use beef broth 1 1/2 cup water, divided 1/4 cup all-purpose flour 1/2 teaspoon browning and seasoning sauce Heat the oil in a 6-quart pressure cooker over high heat. Add the meat, sprinkle with the salt and pepper, and brown, uncovered, for 8 to 10 minutes. Remove the pressure cooker from the heat. Add the potatoes, carrots, onions, broth and 1 cup water. Lock the lid in place and bring to full pressure over high heat. When the pressure regulator begins to rock, reduce the heat to medium and cook for 8 minutes. Remove from the heat and allow the pressure to drop slowly until steam no longer escapes from the vent and the pressure is completely reduced. In a small bow, combine the remaining 1/2 cup water, the flour, and browning and seasoning sauce. Remove the lid from the pressure cooker and stir the flour mixture into the stew. Cook, over medium heat, uncovered, for 8 to 10 minutes, or until thickened. One Pot "Whatever" 2 lbs. beef cut into bite-sized pieces 1/4 cup butter or margarine 1 medium-sized onion, cut into wedges 2 celery stalks, chopped 1 cup sliced mushrooms 1 garlic clove, crushed 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 dry red wine 2 (10 1/2 ounce each)cans beef broth In a large skillet, brown the beef in the butter. Add the onion, celery, mushrooms, garlic, salt and pepper; reduce heat and simmer for 15 to 20 minutes. Add the wine and broth; cover and simmer for 1 hour or until meat is tender.