BBQ Dry Rub Rubs (mixed, dry spices) and pastes (moistened spices) are used to coat foods before grilling to encourage the formation of a deeply browned crust filled with complex, concentrated flavors. Use your hands to apply rubs and pastes with a bit of pressure, making sure the spices actually adhere to the food. In general, it is best to refrigerate rubbed meats for a few hours to allow the flavors to develop and infiltrate the meat. 4 Tbls sweet paprika 2 Tbls chili powder 1 - 2 tsp cayenne pepper 2 Tbls ground cumin 2 Tbls dark brown sugar 2 Tbls salt 1 Tbl dried oregano 1 Tbl granulated sugar 1 Tbl ground black pepper 1 Tbl ground white pepper Mix all ingredients. Store in an airtight container. You can adjust the proportions of spices. If you don’t like very spicy foods, reduce or eliminate the chili or cayenne. This rub works well with ribs and brisket as well as Boston butt for pulled pork.