I havent done a write-up yet Wayne... But we really liked it. I usually use something more savory on chicken... thyme, coriander, etc... But this rub had a nice base, and just enough heat at the end to be fun. Kids could still eat it. We did Boneless breasts, bone-in skin on breasts, and we did a batch of 8 thighs as we would for comp. -- substituting the Ployboy Rub for our standard Chicken rub. Also used the honey mustard Blues Hog to finish 1/2 of them. We really liked that.
Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com