This rub has its origins in a couple of places. When I started trying to learn to do bbq, I went to my favorite Boston area spot (Blue Ribbon BBQ) and asked for help in understanding the process. The Arlington branch of this restaurant was very helpful from sources for wood to selling me their rub. I tried lots of recipes to try to get a similar flavor, and came close with All-Southern Rub in Thrill of the Grill by Chris Schleshinger. I then added some of the spices that we considered staples in our household.