Used this rub on ribs, smoked with pecan. Awesome!

kl8ton said:

You and your pecan wood.  Well you sold me on it and I bought some.  I love the smell of that pecan (Pee Can) smoke! Used it my last two cooks.  one was a brisky. sorry for the hijack. 

That looks just awesome. Perfect.

Toxarch said:

MSG is not bad for you.
http://www.pri.org/stories/2014-10-03/science-suggests-msg-really-isnt-bad-your-health-after-all
http://www.yalescientific.org/2011/04/is-msg-bad-for-you/
http://www.thekitchn.com/food-myth-debunked-msg-isnt-bad-for-you-food-news-207644


@toxarch @nolaegghead

Good to know.
Thank you for the information.
I live in a home where MSG is not wanted by the majority of my family. This rub is what I put together to meet their needs.
If you only knew the narrow scope of food I can fix, and how I must prepare it, to get My Beautiful Wife and our children to eat, you would be amazed. 
For me, personally, I think, if the sugar and salt, already a part of this rub, does not kill you, then why worry about MSG?
That is just me.
My tastes are much more liberal. Look at my old, fat, body, you will know, I do not push back much which is put on my plate.
I do, however, like knowing, exactly, what I put on my food.
Unfortunately, most labels, are not so forthcoming on the information of the ingredients contained in the rubs I had previously purchased, for our use.
So, there is that; a rationalization, to provide solace for me. 
I quit trying to figure that stuff out, years ago.
I learned matrimonial bliss is ensured with two words; "Yes, Dear." I use that term, just like this rub; liberally and enthusiastically, as needed.
That is the healthiest decision I have ever made. 
FWIW: I, too, could write an argument against, or on behalf, of just about any any issue, in a convincing manner, citing opinions of others.
That is why I stated previously, "Research MSG, make your own decisions."
@Toxarch, you have done so. I was pleased to see the references provided as proof of your opinion. Congrats.

SaintJohnsEgger said:

I've been doing my own rubs for years. My main one is similar to yours but no turbinado sure, just the brown sugar and I use onion flakes instead of the onion powder.

How do the flakes hold up during the cooks? Do tou use the same amount of flakes as you would powder?