Some barbecue enthusiast cook with BBQ sauce, some cook without sauce and only add sauce at the table. And then there are those that prefer a "dry rub".
This dry rub will produce a flavor-loaded crust on meat that will make it distinctive and have everyone asking for more. It may be used on beef, pork, seafood or poultry. You can triple the recipe to make enough to last the entire summer if you are a frequent BBQ'er. The rub will keep up to a year in a sealed contained in the fridge.