The Link Franklin BBQ just got written up in Food and Wine magazine as some of the best BBQ in the country. We made this recipe with pork loin and it was very good. B/c the rub makes a ton, I made it with 2 tablespoons of pepper and one tablespoon of salt and one of sugar. That was enough for two large pieces of loin. But, it was heavy on the pepper, so we added about half a tablespoon more of sugar and salt. The sauce was good, but there was two much vinegar. I would try it with only 8 ounces of vinegar, and half a cup of sugar instead of the 1/4 cup. All you have to do it mix the ingredients well and let them sit overnight in an air-tight container. it doesn't taste so hot by itself but is great on the meat. I also tweaked it with more paprika and catchup. You just have to play with it a bit until it's right.