We used the recipe for The Renowned Mr. Brown in the Smoke and Spice cookbook. The rubs were used on the picnic, chicken, and pork. We used the sop on all of it including the meatloaf.
Southern Succor Rub
1/4 cup ground black pepper
1/4 cup paprika
1/4 cup turbinado sugar (used table sugar instead)
2 tbsp. salt
2 tsp. dry mustard
1 tsp. cayenne
Southern Sop
remaining rub
2 cups cider vinegar
1 cup water
3 tbsp ground black pepper
2 tbsp salt
1 tbsp worcestershire sauce
1 tbsp paprika
1 tbsp cayenne
Mop once per hour.
On the meatloaf, I just mixed up finely minced onions and banana peppers (all I had on hand), ground chuck, 2 eggs, and breadcrumbs. Then we put it on about 3 pm with temps between 250 and 300. About 5:30 or so, I mixed up ketchup, woos, little yellow mustard, maple syrup, brown sugar, and a bit of rub. We poured it over the top and let it cook till around 6 pm just to sort of caramelize the sauce.