When it comes to grilling tender meat or chicken on the barbecue, rubs (dry-spice mixtures) are one way to go. They give great flavour but they won't tenderize already-tender cuts. (For tougher cuts of meat, marinating to break down the tissues works best.)

Use as little or as much spice rub as you wish, depending on how spicy you like your food. This recipe can be stored in an air-tight jar away from heat and light for at least six months.

1/4 cup coarse salt

1 tablespoon dried thyme

1 tablespoon brown sugar

1 tablespoon dry mustard powder

2 tablespoons chili powder

1 tablespoon hot smoked paprika

2 tablespoons fresh coarsely ground black pepper

Place all ingredients in a bowl and mix together. Makes about 1 cup.