There's a grilling treasure trove at your fingertips that you might not even be aware of.
All those spices and dried herbs in your pantry that are just sitting there? Put a bunch together and we're talking serious flavor party.
First, a tip from "Barbecues 101," by Rick Rodgers: Rubs need to be moistened. You do that by oiling the meat, fish or vegetable, then tossing the rub with the food.
--All-'Round Rub (from "Born to Grill"): Combine 6 tablespoons paprika, 2 tablespoons each coarsely ground black pepper and coarse salt, 1 tablespoon chili powder, 2 teaspoons packed brown sugar and 1/8 teaspoon ground red pepper (optional). Goes with anything.
--Cajun rub (from "Barbecues 101"): Combine 2 tablespoons sweet paprika, 1 tablespoon each dried basil and dried thyme, 1 teaspoon each garlic powder and onion powder, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon ground red pepper. Great for anything, even popcorn.
--Nicoise rub (from "The Barbecue Bible"): Combine 1/2 cup dried parsley, 3 tablespoons dried garlic flakes, 3 tablespoons cracked coriander seeds or ground coriander, 2 tablespoons each coarse salt, cracked black peppercorns and hot red pepper flakes. For steaks or lamb.