All South Barbeque Rub

Webmaster's note: This is my favorite rub. We use it on everything

   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

The rub is the second most important part of the BBQ process, 
next to the smoking technique.  There are two main concepts 
to keep in mind when formulating your rub.  The proportion of 
salt should be great enough to trigger osmosis and begin to 
draw the moisture from the surface of the meat, and (some 
may disagree with this) the proportion of sugar should not 
be excessive because it will caramelize and burn during 
smoking leaving a bitter taste.  However, since sugar contributes 
to osmosis, it is an important component and shouldn't be 
eliminated.

Beyond that, your rub should only be limited by your imagination.
Other ingredients to consider can include paprika, cumin,  garlic 
powder, onion powder, black pepper, cayenne pepper, chile powder,
 oregano, sage or whatever sounds good to you.

I like to keep my rub in a shaker for easy application.  Rub 
should be applied at least the night before smoking.  Anything 
longer, up to three days, is better.  Shake the rub over the 
entire surface of the meat to be smoked.  Use a generous amount 
at first and then, as it starts to get moist and adhere, add 
more.  I don't think it's necessary to "rub" it in.  I find that 
that only results in uneven distribution, and besides, it stains 
your hands.  Wrap the meat loosely in butcher paper and leave in 
the fridge until a couple of hours before smoking.

I find rubs to be far more useful than marinades especially for 
large pieces of meat such as briskets and pork butts. For cuts 
such as these, the internal and external fat melt through the 
meat during cooking to keep it moist.  I believe that the texture 
of the meat is improved by drawing out excess moisture, before 
cooking, through osmosis. The dry surface of the meat and the 
rub itself combine to produce a flavorful and attractive crust 
on the finished product.  Unless it is thoroughly blotted dry 
on the surface, marinated meat won't color properly.

Barbeque Dry Rub

   4       tb           Cumin
   4       tb           Thyme
   4       tb           Garlic powder
   4       tb           Black Pepper, freshly ground
   2       tb           Cayenne Pepper
   2       tb           Salt
   2       tb           Curry Powder
   1       tb           Onion Powder
   1       tb           MSG or other flavor enhancer
                        -(optional)

In a small bowl or glass jar with a lid, combine all the ingredients.
Stir or shake to mix.  Use immediately or store in a cool, dark place 
for   several months.
  
This rub is pretty strong and so I do not recomment it for thin cuts 
(like   ribs).  Bit it is swell on heavier cuts of meat such as beef round, 
prime   rib, pork shoulders, and even the whole hog.  With this recipes, you 
have   enough for five shoulders or four hams.