BBQ Expert

I found this at .recipezaar.com by , John Willingham. John  is considered one of the best.

John Willingham’s World Champion BBQ Rub Winner of the Memphis in May BBQ Cook off for several years in a row. This is a good general rub for BBQ ribs and for Boston Butts and pork shoulder.

* 4 tablespoons cumin
* 4 tablespoons thyme
* 4 tablespoons garlic powder
* 4 tablespoons black pepper, freshly ground
* 2 tablespoons cayenne pepper
* 2 tablespoons salt
* 2 tablespoons curry powder
* 1 tablespoon onion powder
* 1 tablespoon msg (optional) or other  (optional)

Directions

1. In a small bowl or glass jar with a lid, combine all the ingredients.
2.Stir or shake to mix.
3.Use immediately or store in a cool, dark place for several months. This rub is pretty strong and so I do not recommend it for thin cuts (like ribs). But it is swell on heavier cuts of meat such as beef round, prime rib, pork shoulders, and even the whole hog. With this recipe, you have enough for five shoulders or four hams.
4.Best if you let the meat marinate, loosely covered, in the refrigerator for a good twenty-four to forty-eight hours after being rubbed.

If you like a nice seasoning with a Asian flair then this is the rub for you. Sprinkle into your meat and leave on for 15 minutes to 1/2 hour or more.

2 tsp paprika
2 tsp kosher salt
2 tsp ground coriander
2 tsp Chinese five-star powder
1 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp ground cayenne pepper

Makes about 1/4 cup.

A bbq rub with a little Cajun kick!

2 tsp finely chopped fresh thyme
1 1/2 tsp kosher salt
1 tsp granulated garlic
1 tsp granulated onion
1 txp paprika
1 tsp light brown sugar
3/4 tsp freshly ground pepper
1/4 tsp ground cayenne pepper

Makes 1/4 cup. Rub 15 to 30 minutes before grilling your meat.

Here is a classic rub I found that is actually very good.

4 tsp kosher salt
2 tsp pure Chile powder
2 tsp light brown sugar
2 tsp granulated garlic
2 tsp paprika
1 tsp celery seed
1 tsp ground cumin
1/2 tsp fresh ground pepper

Rub 15 to 30 minutes before grilling.
This classic bbq rub will make a 1/4 cup. Store it in an airtight container and keep near your grill.