MAKE YOUR OWN RUBS
Dry spice rubs are blends of herbs, spices, salt, pepper, and/or sugar that are applied to meat to flavor and cure them before grilling, barbecueing or smoking.

Ten years ago few people outside the professional barbecue circuit had ever heard of rubs, and history is vague about when they first came into use. In the Civil War novel "Cold Mountain" Frazier writes that Rubie, who had just returned home with a brisket, fetched "salt, sugar, black pepper, and red pepper all mixed together. She opened the paper and rubbed the mixture on the meat to case it then she buried it in the ashes of the fire". This recipe made with equal parts salt, sugar, black pepper, and hot paprikas is not to far off from a modern barbecue rub.

The ingredients suggest the architecture of a well built spice mix. A good rub will play to all the taste buds and should certainly hit the basics: sweet, sour, salty, and bitter.

There should be some deep base tones (offered by such earthy spices as paprika or cumin), there should be some sharp high notes (provided by chilies or any of the various peppers), above all it should be in harmony. It should remind you of a symphony not a solo.

Part II: Other carriers (or seasoning) to consider when creating rubs...

Order fresh whole spices from Grill Daddy's to start experimenting now!