My favorite rub recipe came from a cooking class I took with the chef from my favorite rib joint. He gave us his rib rub recipe, but said you can use it on anything (and I have). I have successfully used it on pork, beef, chicken, fish, and as a seasoning for other dishes. I made up a huge batch of the stuff (tweaked a little for my own taste of course) and just look for any reason I can find to use it
WOW! I totally forgot to report in didn't I? BAD ALIX! As I recall I tossed together about 1 tsp of each of the following:
lemon zest (more of this)
something green...um...rosemary maybe?
I was going for a vaguely greek flavour with the rub. It was tasty, but it wasn't the best thing I'd ever done. And that worcestershire powder was QUITE flavourful! It was about that time I tried brining the pork and my family went nutty for that. I haven't tried a combo though. I may try that.
You're only given a little spark of madness. You mustn't lose it. Robin Williams Alix