I suppose I'll start:
I generally follow two rules:
1. If it swims, flies, crawls, or walks, chances are, I'll put it over coals (or smoke).
2. I salt and pepper the meat separately from the rub. Seasoning and flavoring are two different practices in my book.
For pork shoulder:
My standard rub for pork is: Chili powder, garlic powder, File powder, a little Cayenne.
I like to season it, then rub molasses into the meat, then apply the rub, and let it chill in the fridge for a day or two.
For back ribs:
More or less the same, though I have sometimes soaked them in apple cider before the rub.
For Pork Loin, or chops:
Season, light dust of cayenne, grill them to medium.
For chicken:
Lime zest, chili powder, paprika, garlin and onion powder, brown sugar.
Grill 'em, then squeeze lime juice over them, serve with a Negra Modelo.(required)
For mild white fish:
Similar to above, but no brown sugar, and more chili. Usually do this with tilapia for fish tacos
For crab: I cheat and use Zatarain's crawfish boil, spray them with canola oil, dust 'em with the spices, and onto the grill. I always use live crab, pre-cooked crab is for crab cakes.
Anything beef:
Salt and pepper. I do not marinade or rub beef, but I will marinade myself with scotch while eating beef, and rub my stomach afterwards. I dry-age beef when I have the chance.
Lamb:
I like minced garlic and rosemary. I've heard Lemon zest does amazing things to this mix.
