Rinse the eggs with warm water and place in a small saucepan.

Cover with cold water, place the pan over medium-high heat, and bring to a boil.

Turn off the heat, cover, and let sit for 10 to 12 minutes.

Drain, rinse under cold water, and peel.

Cool in the refrigerator, loosely covered, for 15 minutes.

Halve the eggs lengthwise, and carefully scoop out the yolks.

Place the yolks in a bowl and mash with a fork.

Add the mustard, hot sauce, rub, salt, and pepper, and barbecue meat.

Stir to combine.

Finally, stir in the mayonnaise.

Fill each egg white with about 1½ teaspoons of the egg yolk mixture and dust the top with a little more rub.

Arrange in a spoke design on a platter or in a deviled egg plate.

Garnish with a dab of pickle relish, if you like.