I can't find the saved cut/paste from Terri PacNW's rub - she gave me some in a swap - so I googled around and found this - same ingredients, I bet same proportions. From one of her links to another website.

Smoky Barbecue Dry Rub

INGREDIENTS:
2 teaspoons smoked paprika
2 teaspoons kosher salt
1 tablespoon sugar
1/2 teaspoon freshly ground pepper
1/2 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon chile powder
1/2 teaspoon cayenne pepper

Other than that I use anything from Penzeys - Northwest is good, Chicago Seasoning is smokey but salty, etc.

Rachaele:
I use just about what you do. Except nothing with Salt ,
Like Garlic Salt, Onion Salt,etc.
Because you don't know how much Salt or Spice is actually going on the meat.

I usually shake each Spice on separately, so I know just what I am using.
I don't make it overly Hot , because some people can't do hot.
On Pork I add a little pinch of Ground Cloves, it is strong. So is Oregano.
also try a little Old Bay Seasoning.

Sometimes on Chicken and Fish I'll splash on some ,
Zesty Italian Dressing,
then sprinkle on the Spices.
I use the large bottle of McCormicks Garlic And Onion Powder from BJ's.
It is very fine.
Hope this info helps.

Lou

Yep that's it Jessy, I quadruple it and keep it in a spice tin. It's great on anything, baked, pan seared or grilled!

DELISH!

Oh and I use brown or raw sugar.

Here's one I use - to me, this is THE flavor in Chinese chicken wings:

Five Spice Powder:

2 Tbsp whole black peppercorns
36 whole cloves
12 inches stick cinnamon
12 whole star anise
2 Tbsp fennel seed

Process in blender/food processor 3 minutes on and off until pulverized. Rub some oil over your chicken, then rub on a few teaspoons of five spice powder and grill.

My recent favorite is from Penzey's spices. It's called Bangkok Blend. I don't have exact proportions, but the ingredients are sweet pepper, garlic, ginger, black pepper, galangal, hot pepper, lemon grass, basil, and cilantro. It's beyond delicious. One of the few "prepared" spice mixes I've really liked over the years.

Lisa

Oh, thanks guys! These are exactly the sorts of ideas I need. Generally, I open my spice cabinet and just get creative, but there are those nights when I'd just as soon eat a PBJ than cook, but have to cook dinner anyway. Then I revert to my mother's typical meal during my childhood, some kind of meat thrown on the broiler or in a pan, boiled potatoes/rice and frozen veggies. Not exciting, but at least decently healthy. An herb-spice mix ready to sprinkle injects at least a bit of flavor.

I forgot about Penzey's spice mixes, I'll have to check out a couple. Also forgot all about Bell's Seasoning, which was a staple spice mix in my kitchen when I first moved out as a teen and didn't know much about cooking...I remember it was a great addition to Chicken.

And, oddly enough, though I wouldn't think about making a bbq sauce without sugar or some other sweetener, it never occurred to me to add it in a spice rub. Funny the things you just don't think of!

Y'all have got me inspired, I think I'll make up a couple of jars of "sprinkles" this afternoon!

Rachel, Elery loves Penzey's new Mural of Flavor, it's a salt free seasoning blend. I really like the Head Country dry seasoning that David (lakeguy) sent me too, if you can get that locally.

As for my own spice mixtures, I really like Lars' cajun spice blend, I'm sure he'd post it since I'm at work. Elery likes this one for chicken, and he uses the smoked spanish paprika from Penzey's. I've discouraged him from adding more cayenne, LOL.

Chili Blend

6 tablespoons onion powder
3 tablespoons paprika
2 tablespoons ground mustard
1 tablespoon garlic powder
2 teaspoons dried oregano, crushed
1 teaspoon chili powder
1 teaspoon black pepper
1/4 teaspoon cayenne pepper

In a bowl, combine all ingredients. Store in an airtight container.

Annie

Here's one I found on all recipes for jambalaya - I use it for alot of things such as homefries, potato salad, meats oh yeah, I think I actually tried it with the jambalaya. I also gave some to friends.
Creole Seasoning Blend
* 2 tablespoons onion powder
* 2 tablespoons garlic powder
* 2 tablespoons dried oregano
* 2 tablespoons dried basil
* 1 tablespoon dried thyme
* 1 tablespoon black pepper
* 1 tablespoon white pepper
* 1 tablespoon cayenne pepper
* 5 tablespoons paprika
* 3 tablespoons salt

Weeee! Keep 'em coming folks, if you've got more! We are headed into bbq season around here (when you cook on the bbq to avoid heating your house by using the stove...anything over 90 degrees and I am NOT turning on a burner inside) and will try all suggestions!

I was curious about that smoked paprika that Penzey's offers, Annie, so I guess I'll have to order some and play with it since your man likes it so much. I'm out of Sumac for Za'atar anyway.

And gosh, Cookie, you've got me thinking about Jambalaya...haven't made it in ages. And thoughts of Cajun cooking in general bring Etouffee to mind. Mmmm...

When I grill steaks, on occasion, I'll use this rub. I love it! I know it sounds a little different but I promise the coffee taste is not strong.

I C&P from Food Network

Here is a link that might be useful: Ancho Chili Coffee Rub

I bet a mix of salt, garlic powder, unsweetened cocoa powder and cayenne would be nice. I tried the Michael Chiarello cocoa rub once, found it too peppery, but liked the idea of using cocoa.

Here is a link that might be useful: Michael Chiarello Cocoa Rub

I made up this dry rub recipe some time ago & it's still one of our favorites. It smells wonderful cooking!

MOLE DRY RUB

1/4 Cup Cocoa
2 Teaspoons Chipotle Powder
2 Teaspoons Ancho Powder
1 Teaspoon Ground Cumin
1 Teaspoon Powdered Garlic
1 Teaspoon Dehydrated Thyme
1 Teaspoon Cinnamon
1/2 Teaspoon Ground Allspice
1/2 Teaspoon Ground Paprika
2 Teaspoons Sea Salt
1 Teaspoon Black Pepper

I tend to keep sodium down so you might want to increase the salt.

/tricia