As promised,  here are the rub and spice recipes.  Most of these have many uses.  Use your imagination.

                                                                       Spice “Rubs” for all Occasions


                The directions for all of these rubs is the same.  Mix all ingredients in a bowl.  Transfer everything   into   a jar with a tight lid.  To prepare you beef or pork ribs, rub mixture on all sides to season.  Let stand in refrigerator for 30 minutes to all night.
      Tip:  You will probably have some of the rub left over for another day.
      Keep them refrigerated in a glass jar with a tight lid.

       Barbeque Rub # 1

        Ingredients:

            1 - cup - Sea Salt
            1 - cup - Dark Brown Sugar (Packed)
            1 - cup - Sweet Paprika
            ½ - cup - Black Pepper (Freshly Ground)

      Barbeque Rub # 2

        Ingredients:
           
            ½ - cup - Paprika
            2 - teaspoons - Curry Powder
            4 - teaspoons - Dry Mustard
            4 - teaspoons - Chili Powder
            4 - teaspoons - Coriander (Ground)
            2 - teaspoons - Black Pepper
            4 - teaspoons - Sugar
            2 - teaspoons - Thyme

       Barbeque Rub # 3

        Ingredients:

            6 - Tablespoons - Brown Sugar (Packed)
            6 - Tablespoons - Sweet Paprika
            2 - Tablespoons - Onion Powder
            2 - Tablespoons - Dried Thyme
            2 - Tablespoons - Sea Salt
            2 - Tablespoons - Granulated Garlic
            2 - teaspoons - Cumin
            2 - teaspoons - Cayenne
      Barbeque Rub # 4

        Ingredients:

            8 - Tablespoons -Sea Salt
            4 - teaspoons - Black Pepper
            4 - Tablespoons - Granulated Garlic
            4 - Tablespoons - Onion Powder
            4 - teaspoons - Dried Oregano
            4 - teaspoons - Dried Basil
            4 - Tablespoons - Chili Powder
            8 - Tablespoons - Paprika
            1 - cup - Brown Sugar (Packed)


            The next two rubs are considered “Creole” rubs.  One of them calls for “Gumbo File”.  This a mixture  of          spices used primarily in Creole dishes.


          Creole Rub # 1

          Ingredients:

            6 - Tablespoons - Smoked Paprika
            4 - Tablespoons - Sea Salt
            4 - Tablespoons - Granulated Garlic
            2 - Tablespoons - Black Pepper
            2 - Tablespoons - Onion Powder
            1 - Tablespoon - Cayenne Pepper
            2 - Tablespoons - Oregano (Crushed)
            2 - Tablespoons - Thyme (Crushed)

        Creole Rub # 2

          Ingredients:

            1/3 - cup - Sweet Paprika
            1/3 - cup - Dried Basil
            1/3 - cup - Dried Thyme
            3 - Tablespoons - Cayenne
            2 - Tablespoons - Gumbo File
            2 - Tablespoons - Chili Powder
    This next “Rub” can be used as a rub or to spice up your meats or vegetables.  All of the ingredients have to be     toasted and ground to a fine powder.  This combinations of spices is a delightful change of pace for you taste
buds.  I make this up in larger quantities to have on hand,  It goes well will beef, pork, chicken and vegetables.


                                                Chinese Five - Spice

   
        Ingredients:

            4 - Tablespoons - Black Pepper (Crushed)
            3 - Whole - Star Anise (Ground)
            2 - teaspoons - Fennel (Ground)
            4 - Whole - Cinnamon Sticks (Ground)
            12 - Whole -Cloves (Ground)

        Directions:

            1) Toast all ingredients whole in a dry skillet over
            Medium heat.
            2) Shake often
            3) Put into a coffee or herb grinder.
            4) Grind to a fine powder.
            5) Store in a glass container.

             This spice mixture does not have to be refrigerated.