Omni-Rub!

I have been smoking (meats) for several years. Each time, my dry rub has been okay, but not quite exactly what I was looking for. This time, I think I hit on it. This was equally crowd-pleasing on ribs and on brisket. If you use it on shoulder or anything else much thicker than brisket, you may wish to first rub the meat with some extra salt and let it sit an additional overnight before using this rub. This is based on a cup of brown sugar. Scaling up will be easy so long as you keep the ratios.

Ingredients
Brown Sugar	1 cup, packed
Paprika (sweet)	1/3 cup
Garlic Powder	1/4 cup
Black Pepper (ground, not coarse)	2 Tablespoons
Ginger (ground)	2 Tablespoons
Allspice (ground)	2 Tablespoons
Cayenne (ground)	1 Tablespoon
Salt	1 Tablespoon

Combine all ingredients and mix very well. Rub or pat generously on meats to be smoked. Do this at least 12 hours before starting to smoke. Extra can be stored in glass jars with tight lids. Plastic is okay, but plastic doesn't keep air out as well, and any reusable plastic containers used may be permanently "flavored" by the spices.

Satan's Snack Squares

I was feeling like baking something. That means "brownies" to me. This is an attempt to have simple brownies, which means "nothing needs melting" that are scandalously rich.

Ingredients and Hardware

"Wet" Ingredients
Brown Sugar	½ cup
White Sugar	½ cup
Vegetable Oil*	½ cup
Rye Whiskey†	1 tablespoon
Eggs	2
Dry Ingredients
Flour	½ cup
Cocoa Powder	⅓ cup
Baking Powder	¼ teaspoon
Salt	¼ teaspoon
Hardware
Baking pan	9x9 square or 11x7 rectangular
Shortening	For greasing pan
Mixing bowls	2
Measuring implements	As needed
Spoon	1
Whisk	1
Oven	of course
*Can be corn, soybean, canola, etc.
†Or bourbon, or substitute 1 teaspoon vanilla extract.

Preheat oven to 350°F. Grease pan. Mix sugars and oil in one bowl. Beat in eggs and whiskey. In other bowl, whisk dry ingredients together. Gradually mix dry into wet (by hand). Transfer to baking pan. Bake 20-25 minutes. Shorter baking times make more chewy brownies. Longer times make dryer brownies. Allow to cool in a pan for about 5-10 minutes before cutting. You will probably have to remove brownies with a spatula or flipper after cutting. They will not be stiff, especially if they are still warm.