A-1 Dry Spice Rub

1T peppercorn melange (black, white, green and pink)
1t yellow mustard seed
1t whole coriander seed
1T firmly packed light brown sugar
2 cloves garlic, minced
1 (1 1/2-2lb) beef T-bone or sirloin steak
3T steak sauce

In food processor or spice grinder, combine peppercorns, mustard seed and
coriander seeds, process until coarsely crushed. Stir in brown sugar and
garlic. Brush both sides of steak with steak sauce, sprinkle each side with
spice mixture pressing firmly into steak. Grill steak over medium
heat 20-25 min or until done turn occasionally.

Rustic Rub

8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

Combine all ingredients and store in an air-tight container.

Salmon Rub

1/8 teaspoon chili powder
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon parsley
1 Tablespoon lemon pepper

Dry Rub for Tri Tip

2 T. sugar
2 T. black pepper
2 T. Italian seasoning
2 T. Kosher salt
1 T. season-all
1/2 t. ground cumin
2 T. granulated onion

Mix ingredients. Roll meat in mixture until covered on all sides. Let cure
for at least 2 hours, uncovered, at room temperature. Grill to preferred
doneness.

Texas Style dry rub

2 Tablespoons salt
1 Tablespoon celery salt
2 Tablespoons black pepper
2 Tablespoons chili powder
1 Tablespoon cayenne pepper
1/2 Tablespoon white pepper
3 Tablespoons paprika
1/2 Tablespoon garlic powder
1/2 Tablespoon dried lemon peel
1 Tablespoon dry mustard

Just mix and store in an old spice jar or even a salt shaker works real
good....then you can just sprinkle on the meat and massage in.

Sirloin dry rub

1 Tablespoon ground cinnamon
1 Tablespoon ground coriander
2 teaspoons cayenne pepper
1 Tablespoon paprika

1 Tablespoon sugar
1 Tablespoon salt

Dry Rub for Ribs

2 Tablespoons paprika
2 Tablespoons light brown sugar
2 Tablespoons salt
2 Tablespoons ground red pepper
2 Tablespoons dry mustard

Mexican Dry Rub

2 Tablespoons paprika
2 teaspoons cayenne
1 Tablespoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
2 teaspoon dry mustard
2 Tablespoons chili powder
1 teaspoon cumin
1 teaspoon aciote seeds

Curried Rub

1/4 cup chili powder
1 Tablespoon curry powder
1 teaspoon onion powder
1 teaspoon onion powder
1 teaspoon dry mustard
1 teaspoon oregano
1 teaspoon parsley flakes
1 teaspoon white pepper
1 teaspoon celery salt

Sweet and Spicy Rub

2 Tbsp margarine or butter
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp ground red pepper
1/2 tsp ground black pepper
1/4 tsp ground cardamom
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1 Tbsp sugar
In a small saucepan melt margarine or butter. Stir in remaining ingredients
except the sugar. Remove from heat. Stir in sugar. Cool. Rub onto meat.
Cook on the grill. Coats chops, roasts, and steaks.

Jim Goode's BBQ Beef Rub

2 1/2 T. dark brown sugar (you can
use the lite brown also)
2 T. paprika
2 t. dry mustard
2 t. onion powder
2 t. garlic powder
1 1/2 t. dried sweet basil
1 t. ground bay leaves (I can't find ground
so I just flavor with whole)
3/4 t. ground coriander
3/4 t. ground savory
3/4 t. dried thyme
3/4 t. freshly ground black pepper
3/4 t. white pepper
1/8 t. ground cumin
salt to taste

Mix all together and store in an airtight container. It keeps for 4
months on the shelf in the cupboard. To use: rub the meat thoroughly
on both sides and wrap in plastic wrap. It is best done hours ahead
of time or over nite.... you can also do it while the charcoal is
getting ready... it doesn't have as deep a flavor but it will work.