Tonight I'm slow-roasting an eye of round roast seasoned with homemade adobo rub and some pork tenderloins seasoned with some homemade peach rub. Everything is on and cooking direct with a dome temperature of about 225 degrees using hickory chips for flavor. I'm going to pull the tenderloins when they hit 145 degrees and the eye of round when it reaches 115 degrees. I'll have more pics later when everything is finished.
The adobo rub is a combination of the best of several recipes for homemade adobo seasoning that I found on the web with some additional customization by me. The homemade peach rub is pretty simple. My wife and I have been fans of JH Summer Peach Rub for a long time and always wondered how I can get some peach flavor into my own rubs (peach dust???). I caught a Bobby Flay show recently that featured Adam Perry Lang adding peach jello powder to some ribs and decided to give it a shot myself. I simply made a normal batch of Dr. BBQ Big Time Rub from the Big Time BBQ cookbook, with a box (or two? I can't remember) of Jello Brand Peach Jello mixed in with everything else, enough jello powder anyway to give the rub a nice peachy flavor. We've used it on ribs and chicken and we both love it.