To make a dry rub seasoning, mix herbs and spices to rub into meat or to sprinkle over it. The spices used in the rub depend on the chef's personal taste, but they should accent the flavor of the meat rather than overpower it.
For a traditional Kansas City-style rib rub, mix 1/2 cup of brown sugar, 1/4 cup of paprika, 1 teaspoon of cayenne pepper and 1 tablespoon each of black pepper, salt, chili powder, onion powder and garlic powder. This recipe yields about 1 cup of rub. You can store this rub in an airtight container for up to six months.
A classic, Carolina-style barbecue rub for pulled pork begins with 1/4 cup of paprika and 1 tablespoon of cayenne pepper. Then add 2 tablespoons each of salt, sugar, brown sugar, cumin, chili powder and freshly-ground black pepper. In addition to pulled pork, this rub works well for beef, chicken and lamb.
Another rub known as Magic Dust works well with any kind of meat. Mix 1/2 cup of paprika with 1/4 cup each of kosher salt, sugar, chili powder, cumin and granulated garlic. Finally, add 2 tablespoons each of mustard powder, ground black pepper and cayenne pepper.