Instructions: * Black pepper is okay, but not as flavorful

There are some great rubs on the market, but its pretty easy to make your own mixes:

Use the most intense spices (e.g., cloves, allspice, cayenne, cinnamon) sparingly. Start with very small, equal portions of all ingredients, taste, and adjust the ratios.

To make a crunchy crust-and help retain moisture in the meat or fish-brush food lightly with oil and rub on the powder, or mix the rub with a bit of oil before rubbing it on. When its time to grill, rub the mix onto the food with your hands-or put the mix into a bowl or casserole and press the food into it.

Rubs can last up to three months if covered tightly and stored in a cool, dark place (refrigeration ruins them)-and homemade spice rubs make great gifts. Fill attractive jars with your rub, label with your "brand name" (e.g., Susans Spice-Bomb Rub), cover the lid with textured paper or fabric, and tie with taffeta or ribbon.

Here are four tasty rub ideas to get you grilling-each recipe makes 2-3 tablespoons, except as noted.

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