White and black pepper, paprika, cayenne pepper, brown sugar and onion powder are some of the most common ingredients in a dry barbecue rub. Cumin, chili powder, celery salt, thyme and oregano are other common additions in dry rubs.
A recipe for barbecue dry rub from Bobby Flay involves mixing 1 tablespoon each of cumin, paprika, garlic powder, onion powder and chili powder with 2 tablespoons of kosher salt, 1 tablespoon of brown sugar and 1 tablespoon each of white and black pepper. Store the rub in an airtight or vacuum sealed container to maintain freshness. Keep the rub in a shaker with a piece of wax paper or plastic wrap screwed on between the lid and the shaker to lock moisture out. When it's time to use the rub on meats or vegetables, simply remove the lid, place the plastic or wax paper to the side and re-apply the lid.
Use additional herbs and spices to add a signature or international flavor to a rub, such as ginger, curry powder and mustard powder. Chop, grind or powder smoked and dried chile peppers and add to the dry rub for an extra spicy kick. Chipotle peppers are a popular option due to their rich smoky flavor and mild spiciness.