Larry VaughnWe all have our favorite combinations of spices to flavor cut of meat we are preparing to serve. Here are some of my own. I hope you enjoy them. I usually apply my dry rub the evening before, wrap in foil, and refrigerate until time to cook. Tougher cuts of meat I will refrigerate at least 24 hours.

Three Pepper Rub
1 teaspoon ground red pepper
1 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Kosher salt

Tex-Mex Rub
2 teaspoons chili powder
1 teaspoon cayenne pepper
1 1/2 teaspoon cumin
1/2 teaspoon onion salt
1/2 teaspoon garlic salt
1/4 teaspoon ground oregano
dash black pepper
Herb Rub
1/2 teaspoon ground black pepper
1 teaspoon dry mustard
1 1/2 teaspoon dried oregano
1 1/2 teaspoon dried thyme
1 1/2 teaspoon dried rosemary, crushed
1 teaspoon Kosher salt

Baby Back Ribs GrilledBBQ Dry Rub
2 Tablespoons ground Black pepper
2 Tablespoons paprika
2 Tablespoons onion powder
1 Tablespoon brown sugar
1 Tablespoon sugar
1 Tablespoon chili powder
1 Tablespoon Kosher salt
1/2 teaspoon ground sage
1/2 teaspoon ground nutmeg
1/2 teaspoon cayenne pepper

Beef Steak Rub
4 teaspoons kosher salt
2 teaspoons freshly cracked black pepper
1 teaspoon smoked paprika (mild heat)
1 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/4 teaspoon thyme
1/8 teaspoon sage

Marinade? Sure!
Here’s a good all-purpose version:

1 tablespoon of red wine
1 tablespoon of Worcestershire
1 teaspoon Italian seasoning

Marinate for a minimum of 20 minutes before removing for seasoning. Handle the meat gently as the marinade will have thickened like a syrup on the surface which helps to hold the seasoning.