Brad has a few cookbooks of his own. His favorite is Grill Every Day by Diane Morgan. He makes up a big batch of this spice rub, we keep it in a tightly sealed jar, and it can be used on just about anything!
1/4 cup kosher sea salt
2 T coarsely ground black pepper
1 T ground coriander
3 T ground cumin
2 T sweet paprika
2 T dried thyme, crushed
2 T chili powder (we use ancho)
1/4 cup dark brown sugar
2 teaspoons ground cinnamon
Combine all ingredients in a bowl. Stir until well blended. Use immediately, and store the rest in a tightly sealed jar (away from heat and light) for up to 6 months.
We have tried it on beef, pork, chicken and shrimp. Here are Saturday night's BBQ ribs: