I've not tried these exactly as stated, but have gotten some
inspiration from them. Use as you see fit.

All Purpose Dry Rub 1

2 Tablespoons Black pepper
2 Tablespoons Paprika
2 Tablespoons Onion powder
1 Tablespoon Brown sugar
1 Tablespoon Chili powder
1 Tablespoon Coarse salt
1/2 Teaspoon Ground sage
1/2 Teaspoon Ground nutmeg
1/4 tsp Cayenne pepper


All Purpose Dry Rub 2

1 Tbs Freshly Ground Black Pepper
2 Tbs Paprika
2 Tbs Onion Powder
2 Tbs Brown Sugar
2 Tbs Chili Powder
2 Tbs Coarse Salt
1/2 Tsp Ground Sage
1/4 Tsp Ground Nutmeg
1/4 Tsp Cayenne Pepper


All South Barbeque Rub

2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chile powder
2 tablespoons freshly cracked black pepper
1 tablespoon cayenne pepper
4 tablespoons paprika


All-Purpose Barbecue Rub

1/2 cup paprika
2 tablespoons ground cumin
2 tablespoons chile powder
2 tablespoons ground black pepper
1 teaspoon cayenne pepper powder
1/2 teaspoon ground cloves





All-Purpose Rub

3 tablespoons salt or seasoned salt
2 tablespoons brown sugar
1 tablespoon black pepper - freshly ground
1 1/2 teaspoons lemon pepper
1 1/2 teaspoons garlic salt
1 teaspoon white pepper
1 teaspoon chili powder
1/2 teaspoon onion salt
1/2 teaspoon mustard powder


Barbeque Dry Rub

4 Tb Cumin
4 Tbs Thyme
4 Tbs Garlic powder
4 Tbs Black Pepper - freshly ground
2 Tbs Cayenne Pepper
2 Tbs Salt
2 Tbs Curry Powder
1 Tbs Onion Powder
1 Tsp MSG - optional


Bbq Dry Rub

1 tb Chile, ground, new mexico
2 ts Paprika, hungarian
1 ts Cumin, powder
1 ts Coriander, ground
1 ts Salt
1 ts Onion powder
1 ts Garlic powder
1/2 ts Mustard, dry, coleman's
1/2 ts Black Pepper, fresh ground
1/2 ts Thyme, leaves, dried
1/2 ts Curry powder
1/2 ts Allspice, ground


DRY RUB MIX FOR RIBS

4 tsp Paprika
2 tsp Salt
2 tsp Onion powder
2 tsp Ground black pepper
1/4 tsp Cayenne


Bruce's BBQ Rub

1/2 C Light brown sugar, packed
1/4 C Seasoned salt
1/4 C Onion powder
1/4 C Paprika
2 Tbs Pepper
2 Tbs Chile powder
2 Tbs Dry mustard
1 tsp Poultry seasoning
1 tsp Thyme
1 tsp Tarragon
1 tsp Ginger
1/2 tsp Allspice


Cajun Ragin' Rub

1/4 Cup Celery salt
1/4 Cup Ground black pepper
1/4 Cup White pepper
1/4 Cup Brown sugar
2 Tablespoons Garlic powder
1 Tablespoon Cayenne
1 Tablespoon Dried thyme
2 Teaspoons Dried sage


Cajun Seasoning Mix

1 tb Dried basil leaves
1 tb Dried oregano
1 tb Paprika
2 ts Salt
2 ts Dried thyme
1 ts Ground allspice


Cambridge Dry Rub

1/2 cup dark or light brown sugar
3 tablespoons salt
3 tablespoons black pepper
3 tablespoons chili powder
2 tablespoons cumin powder
2 tablespoons paprika
2 teaspoons garlic powder
2 teaspoons lemon pepper


CARIBBEAN RUB OR JERK RUB

6 tablespoons garlic - minced
6 tablespoons onion - minced
6 tablespoons dried minced onion
2 tablespoons allspice
1 tablespoon dried ground chipotle
2 tablespoons Hungarian paprika
2 tablespoons brown sugar
4 1/2 teaspoons fresh thyme - minced
4 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1/2 teaspoon ground habanero
2 lemons - zest


Certified Angus Beef Dry Rubs

ORLEANS PEPPER:
1/2 ts Ground red pepper
1/2 ts Ground white pepper
1/4 ts Black pepper
1/2 ts Onion powder
1/4 ts Salt

LEMON KICK:
1 ts Lemon pepper
3/4 ts Seasoned salt
1/4 ts Garlic powder

HERB BOUQUET:
1/4 ts Coarsely ground black pepper
1/2 ts Dried mustard
1/2 ts Dried rosemary, crushed
3/4 ts Dried oregano leaves
3/4 ts Dried thyme

TEX MEX:
1 ts Chile powder
1/2 ts Cumin
1/4 ts Onion salt
1/4 ts Garlic salt
1/8 ts Ground oregano

CUCINA ITALIA:
3/4 ts Dried oregano
3/4 ts Dried basil
1/2 ts Garlic powder
1/2 ts Salt


Curried Rub

1/4 Cup Chili Powder
1 TBS Curry Powder
1 Tsp Onion Powder
1 Tsp Garlic Powder
1 Tsp Dry Mustard
1 Tsp White Pepper
1 Tsp Oregano
2 Tsp Celery Salt
1 Tsp Parsley Flakes


Dry Barbeque Rub

4 T Brown sugar
1 T Hickory Salt
1 T Oregano
1 T Cumin
2 T Garlic Powder
2 T Chili Powder
2 T Paprika
1 T Onion Powder
2 T Mustard, Dry
1/4 t Cayenne


Dry Poultry Seasoning

6 ts Salt
2 ts MSG
2 ts Bay leaves, ground
2 ts Dry mustard
3 ts Black pepper
2 ts Garlic powder
1 ts Paprika


DRY RIB SEASONING

6 tb Salt
6 tb Sugar
1 tb Dry lemon powder
2 ts MSG
2 1/2 tb Black pepper
1 tb Paprika




Dry Rub #1

1 TB paprika, Hungarian
1/2 ts celery salt
1/2 ts sugar
1/2 ts sage
1/2 ts mustard
1/2 ts Chipotle powder


DRY RUB

1/2 c Paprika
1/4 c Golden brown sugar
1/8 c Salt
1/8 c Granulated garlic
1/8 c Chipotle peppers - ground
1 tb Celery salt
1 tb Onion powder
1 tb Freshly cracked black Pepper
1 tb Red Chile - ground


Dry Rub for Ribs

2 TBS Paprika
2 TBS Light Brown Sugar
2 TBS Salt
2 Tsp Ground Red Pepper
1 Tsp Dry Mustard


Hot Times Rub

2 tb Kosher salt
2 tb Brown sugar
2 ts Ground cinnamon
1/2 ts Dry mustard
1/2 ts Cayenne

JAMAICAN JERK RUB

6 T Onion powder
6 T Dried onion flakes
2 T Ground Allspice
2 T Fresh ground black Pepper
2 T Cayenne
2 T Sugar
4 1/2 t Dried Thyme
4 1/2 t Ground Cinnamon
1 1/2 t Ground Nutmeg
1/4 t Dried ground Habanero chile


Jerk Seasoning Rub

1 1/2 Tbsp sugar
1 Tbsp onion powder
1 Tbsp dried thyme
2 tsp ground allspice
2 tsp freshly ground black pepper
2 tsp ground red pepper
1 tsp salt
3/4 tsp ground nutmeg
1/4 tsp ground cloves


MEMPHIS IN MAY DRY RUB

4 ts Paprika
2 ts Salt
2 ts Onion powder
2 ts Black pepper
2 ts White pepper
1 t Cayenne


MEMPHIS STYLE DRY RUB FOR RIBS

3 tb Paprika; Hungarian, mild
2 ts Seasoned Salt
2 ts Black Pepper; freshly ground
2 ts Garlic Powder
1 ts Chili Powder
1 ts Oregano
1 ts Dry Mustard
1 ts Thyme
1 ts Coriander
1 ts Allspice; Jamaican powdered
1/2 ts Cayenne Pepper


Mexican Dry Rub (Tex Mex)

2 TBS Paprika
1 TBS Brown Sugar
2 TBS Chili Powder
1 Tsp Black Pepper
2 Tsp Cayenne
2 Tsp Dry Mustard
1 Tsp Garlic Powder
1 Tsp Cumin
1 Tsp Onion Powder
1 Tsp GROUND Aciote Seeds


Moroccan Dry Rub

2 tablespoons paprika
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground cumin
1/2 teaspoon ground fenugreek
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon cayenne


PERFECT POULTRY RUB

3/4 c Paprika
1/4 c Ground black pepper
1/4 c Celery salt
1/4 c Sugar
2 T Onion powder
2 T Dry Mustard
2 t Cayenne
Zest of 4 lemons, Dried and minced

That's a lot of rubbing.

For beef and pork I use:

~20% Paprika
~30% Chili powder
~15% Garlic powder
~10% Black pepper
~30% Kosher salt

For chicken I use a moist jerk rub either Walkerswood or Grace.

For turkey I use a mixture of softened butter and Bell's poultry
seasoning rubbed on and under the skin. The garlic and herb Old Bay
seasoning is a decent substitute if you can't get Bell's though the
flavor is completely different.

I look at all the 47 ingredient rubs, particularly those with easy to
burn sugars in them and think what's the point? Many are just overly
complicated to the point that they try to upstage the meat rather than
compliment it.

On 7/4/2013 8:54 AM, Pete C. wrote:
>
> That's a lot of rubbing.
>
> For beef and pork I use:
>
> ~20% Paprika
> ~30% Chili powder
> ~15% Garlic powder
> ~10% Black pepper
> ~30% Kosher salt

That seems closer to a true Texas rub.

> For chicken I use a moist jerk rub either Walkerswood or Grace.
>
> For turkey I use a mixture of softened butter and Bell's poultry
> seasoning rubbed on and under the skin. The garlic and herb Old Bay
> seasoning is a decent substitute if you can't get Bell's though the
> flavor is completely different.
>
> I look at all the 47 ingredient rubs, particularly those with easy to
> burn sugars in them and think what's the point? Many are just overly
> complicated to the point that they try to upstage the meat rather than
> compliment it.
>
There are tricks one can use, like a bit of coffee, slightly more mace,
cinnamon or nutmeg to punch through with a brighter flavor. And some
folks swear that turbinado sugar burns less easily than brown sugar.

Thanks you both for your suggestions.