Much research went into making this version of my BBQ dry rub recipe from watching Food TVs BBQ challenges, and watching the cooking contests around the country. I did a lot of gathering recipes from the Internet, and 3 different ones from books. We tried about 6 different recipes from these sources, to get a taste of what we liked. This is the one my family had decided on back by the end of 2004 and it has been set since then. This BBQ Dry Rub mix has a nice well rounded flavor.  

Ratio of Ingredients for Michaels BBQ Dry Rub

• 1 tbs Chile pepper (your basic ground red chile pepper)
  •  + 1 tea smoky Ancho pepper
  •  + 1 tea smoky Chipotle pepper
• 2 tbs Paprika (smoked kind of you have it)
• 1 tbs Cumin
• 2 tbs Brown Sugar
• 1 teaspoon of each of the following salts : Garlic salt, Onion salt, Coriander
• 1/2 teaspoon of each of the following ground spices: Mustard, Black Pepper, White Pepper, Curry Powder and Allspice
• 1/2 teaspoon of each of the following dried herbs: Thyme, Rosemary, Oregano, Sage,
• 1/4  teaspoon (a  large pinch)of each of the following spices: Cinnamon, Mace, Clove, Celery Seed.

Making Michaels BBQ Dry Rub

I make this in three to four times the batch size, and start mixing from the bottom of the ingredients list upward. I start mixing all the little amounts of herbs and spices first so they don't get lost in the larger amounts of other flavors. Mix all ingredients well for several minutes, and jar up to store in a cool dark place for up to a year. My batches usually only last a summer before they are all gone.

This goes well on just about any grilled food (we do live here int he South) such as BBQ Beans, Beef and Pork Ribs, and chicken. Just remember to cook it over low temperatures for a long time to get the flavors right.