This is the best rub you will find for pork, very good on chicken and salmon too! We have trophies for pulled pork and ribs with this rub. We can't tell you all the ingredients, but we can tell you how to use it to be the hero of the grill in your neighborhood. For ribs, butts or loins (especially good on tenderloin), generously coat all surfaces with Big Poppa's and rub gently. Be sure to cover the meat well. Wrap tightly in plastic wrap and refregerate 8 to 16 hours if possible. When you unwrap the meat it will be wet and appear as if you had put sauce or marinade on it. This is due to the hydrophillic properties of the rub. As it brings moisture to the surface it draws in the spices so you have flavor into the meat, not just on the surface. Slow cook to the appropriate temperature nd get ready for the compliments. For fin and fowl, use a lighter coat of rub and let it sit an hour or two in the fridge.