[supdaf]

I think that Nathans dad hit it pretty close. Basically the dry rub is brown sugar and salt. Add flavors that you like, his are basic but the basics work well. Taste the dry rub, if you like it then it is good.

I throw mine on the egg for 18 hours normally, there is enough charcole to last, at about 225 degrees. I have a wireless remote thermometer I use to monitor cooker temp. I can sleep and just let the beep wake me up if the temp gets to high.

I also like to add a couple of hours of rest time after cooking. Best way is to wrap in foil and set in ice chest (no ice!). Helps the meat reabsorb the juices.