This first spice rub recipe is *very* close to the one used in the BBQ shop I worked at in Texas BBQing beef briskets.

The measures weren't in cups and teaspoons, as in a home kitchen. We mixed our spice rub a gallon at a time, and the measure was a large, metal restaurant serving spoon. Unless noted otherwise, measures below are in restaurant serving spoons, just like we used at the BBQ place.

Texas BBQ Rub #1: (salt version)

3 Spoons Lawry's Season Salt

3 spoons Chili Powder

2 to 3 spoons Onion Powder

2 to 3 spoons Coarse Black Pepper

1 spoon Garlic Powder

(optional: 3 spoons Paprika)

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Texas BBQ Rub #2: (brown sugar version)

4 spoons Paprika

3 spoons Lawry's Season Salt

3 spoons Coarse Black Pepper

2 spoons Onion Powder

1 spoon Garlic Powder

3 spoons Brown Sugar

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#3 My Version BBQ Rub:

Recipe #1 or #2

1/2 spoon Powdered Sage

1/2 spoon Powdered Worcestershire Sauce (not liquid)

For use on chicken or pork, I would use recipe #2, as the sugar is extra delicious on those meats.

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#4 Cajun Style Rub:

Rub #1 or #2

1 spoon Powdered Thyme

1/4 spoon Powdered Sage

1/4 spoon Dry Mustard

1/4 spoon White Pepper Powder

1/4 spoon Celery Seed or Powdered Celery Seed (not celery salt)

1/4 spoon Sweet Basil or Powdered Basil

1/4 to 2 spoons Cayenne - depending on preferences

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#5 Similar To Barbacoa

Recipe #1

Lime Juice to rub into meat

1 spoon Sugar

3 spoons Sweet or Smoked Paprika

1/4 spoon Jalapeno Powder

1 tsp Cumin

Powdered Adobo to taste

Powdered Chipotle to taste

Added Paprika

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#6 Basic Central Texas BBQ Rub:

Equal measures of salt and coarse black pepper

Two measures Lawry's Season Salt

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Options:

Smoked Paprika

Sweet Hungarian Paprika

Powdered Worcestershire

Any kind of powdered smoke flavoring, such as hickory, pecan, apple wood, etc.

I do not use iodized table salt in ANYTHING, as too many people have serious reactions to iodine, and Anaphylactic Shock is an ER trip, or much worse. I've had to rescue a friend having anaphylactic shock from iodized salt, that scare was more than enough to make me abandon iodized salt! Since that, I only use Kosher Salt, Sea Salt or Himalayan Pink. Besides, iodized salt has a metallic taste I find repellent.

One last spice blend I shake on my french fries:

2 Tablespoons each of:

Paprika

Kosher Salt

Black Pepper

1 Teaspoon each:

Cheddar Cheese Powder (optional)

Onion Powder

1 teaspoon Garlic Powder

Dash of Jalapeno or Cayenne Powder

Dash Sugar