My "go to" is 'Wild Willy's Number One-Derful Rub' found on page 171 of 'Smoke n Spice' if the following link doesn't take you to the exact page:
If you're like me and like to experiment with different styles, something I think I learned from Alton Brown might help - get a few of the "many holes in the lid" diner style shakers (sorry, I don't know the proper name) and put a different batch in each one. They're a great way to control how much you use, and are a good buy found at most dollar stores.
To keep the unused portion from turning into one big clump in the jar, I put a layer of plastic wrap over the jar and screw the lid over that for storage.
I think you should get quite a few responses and it boils down to your likes and dislikes and experimentation. I like to use my rub on various meats (ribs or chicken or pork chops, etc) so played around a bit until I found what I liked and what seemed to work with various meats (I didn't care for oregano on the pork products, I didn't like mustard on chicken etc etc, so I left these out).
Here's mine for what its worth...
3/4 C paprika (sweet)
1/4 C black pepper
1/4 C chili powder
1/4 C salt
1/4 C white sugar
2 TBL garlic powder
2 TBL onion powder
1 TBL cayenne
I usually double the quantity and store in a couple of containers, it goes quick on whole slabs of side ribs...
Yield: ¼ cup
This type of seasoning base is used in many New Orleans restaurants, from Emeril's to Commander's Palace to K-Paul's. It's not a universal seasoning, but it's a base upon which to build the seasoning of a dish, and is very versatile. This is particularly good on grilled chicken, duck or pork.
• 2 teaspoons salt
• 1½ teaspoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon white pepper
• 1 teaspoon black pepper
• 1 teaspoon granulated onion
• 1 teaspoon granulated garlic
• 1 teaspoon crushed dried basil leaves
• ½ teaspoon crushed dried oregano leaves
• ½ teaspoon crushed dried thyme leaves
• ½ teaspoon crushed dried parsley leaves
Note: This version of Creole seasoning contains salt -- If you like to control salt content separately, omit the salt from the blend.
1. In a medium bowl or food processor combine salt, paprika, cayenne pepper, white pepper, ground black pepper, granulated onion, granulated garlic, crushed basil, crushed oregano, crushed thyme and parsley. Mix thoroughly.
2. Use like salt. When it's salty enough, it's seasoned to perfection.
3. Store in an airtight container for up to three months.
Note: The amounts in this recipe are given by volume. So a "teaspoon" can be a cup or a Tablespoon depending on how much seasoning you wish to make. Double or triple the recipe as you wish.
I really love the Hugh's Dry Rub recipe from allrecipes.com. I usually turn to other "fancier" sites for recipes, but everytime i have used this dry rub it is a huge crows pleaser. I also like because it works on all sorts of proteins. It makes a good size batch that should last you a while.