Recipe(tried): Dry Rub for Barbecue, Aromatic Rub for Poultry, Salsa Verde - Here is another post that included several recipes for my dear friend Sheryl.

I certainly hope that I am not making the decision difficult for you. I recommend some great pasta salad, some potato salad, and perhaps as an appettizer, some Garlic Shrimps (there is a great recipe today in the Whats For Dinner Board by my dear friend June.

I received a Newsletter from Cooks Illustrated Magazine And they had a summary of a book (The Best Recipe: Grilling & Barbecue, 396 pages.) The summary contained various rubs that I consider should be tested. On this weekend I am Making the DRY RUB FOR BARBECUE. I am ordering the book also, because it seems interesting and good information. I know that you are also interested in this subject, therefore i am including the recipes.
BUEN PROVECHO!

DRY RUB FOR BARBECUE
about 1 cup

4 tb sweet paprika
2 tb chili powder
2 tb ground cumin
2 tb dark brown sugar
2 tb salt
1 tb dried oregano
1 tb granulated sugar
1 tb ground black pepper
1 tb ground white pepper
1 tsp cayenne pepper

Mix all ingredients together in a small bowl. Can be stored in an airtight container at room temperature for several weeks.

AROMATIC RUB FOR POULTRY
about 1/2 cup

A single recipe of this rub will coat a turkey, two chickens or four cornish hens.

1 1/2 tb cardamom
1 1/2 tb ground ginger
1 1/2 tb ground black pepper
1 tb ground turmeric
1 tb ground cumin
1 tb ground coriander
1 1/2 tsp ground allspice
1/2 tsp ground cloves

Mix all ingredients in small bowl. Can be stored in airtight container at room temperature for several weeks.

SALSA VERDE
(makes about 1/2 cup)
This is a non dry rub or paste. Should not be mistaken for the Mexican Salsa. It is similar to Pesto, but combines fresh parsley and basil with piquant capers, olives and anchovies. Works ver well with beef.

2 tb chopped parsley
1 tb chopped fresh basil leaves
1 tb pitted and minced green olives
1 1/2 tsp drained and minced capers
1 garlic clove minced
1 anchovy filet minced
2 tb extra virgin olive oil
1 tb lemon juice
Ground black pepper

Combine all ingredients in small bowl. Can be done using the processor. The surface of this salsa can be covered w/ a sheet of plastic wrap or a thin sheet of olive oil and refrigerated for up to 3 days.

The article mentions also that although rubs and pastes can be applied right before cooking, the flavor of the spices penetrates deeper into the food if given a few hours or overnight.