This simple, flavor-packed rub from Joe Carroll's book Feeding the Fire is the only one he uses—it's that good. Slideshow: F&W's Ultimate Summer Grilling Guide
In a container, mix all of the ingredients. Cover and shake well. The dry rub can be stored in a cool place for up to 2 months.
I used it to smoke a corned beef for St. Patrick's Day. Delicious!