One of my camping buddies is the greatest Western chef in the, uh, in the west! He's a few years older than me—he wasn't here when they invented dirt, but he remembers his parents talking about it—and he's been cooking since his early years just like me, but he's focused on Western cooking, you know like chuck wagon and grilling and barbecuing and smoking. His idea for fun is to invite over 10-20 people and cook up a bunch of food. When we go camping he usually brings along a couple turkeys, or one turkey cut in half, so he can cook them each a different way, like smoking one and roasting the other... but I digress. Allen has been raving about Kirkland Sweet Mesquite Rub, says it's one of the best rubs he's ever used, and wants to reverse engineer the recipe. Perhaps saving a bit of money making your own is a motive, but he also says its one flaw is that it's too salty. I spent a bit of time googling it, and he's right! Other people (forums etc.) have been discussing it, and they also say it's too salty. So we want to reverse engineer it, but ours will be better because we'll use less salt. So, has anybody here used this rub? Here's the ingredient breakdown: Kirkland Sweet Mesquite Rub sea salt spices black pepper chile pepper red pepper orggano dehydrated vegetables: onion garlic red pepper bell pepper demerara sugar natural mesquite smoke flavor citric acid I hadn't heard of demerara sugar before (AKA demerera) but a bit of research tells me it's raw cane sugar, brown in color. Now all that stuff but one should be easy to get (maybe two since I don't know where to find demerara sugar), but the natural mesquite smoke flavor is going to be the difficult part. Some more googling produced the following brands of mesquite flavoring: Colgin's Natural Mesquite Liquid Smoke Deep South Natural Mesquite Smoke Weber's Smokey Mesquite Mrs. Dash Mesquite Grilling Blend So that's it up to know. I'm hoping somebody here can add something to this, even if just to say you tried the product.