These recipes are ample if you're grilling for four. Use about 2 tablespoons of wet rub per portion, applying the extra during grilling. The grill matches here emphasize lean proteinspork tenderloin, skinless poultry, fish and shellfish.
Last-minute cooks love both wet rubs (with oil) and dry rubs (spices only) because, unlike marinades, they work instantly: no need to wait for them to penetrate the food. But some rubs can be applied hours in advance.
Whole chickens or roasts that will be sliced before serving can be rubbed up to five hours before cooking; apply the seasoning thickly for a flavorful crust.