What's your rub for picnic roast?
For chicken or steaks?
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I make my own from a base recipie I found on SmokingMeatForums.com
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Pappys, Angelo's and Lawry's seasoned salt. Sometimes all mixed.
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Memphis Dust - http://amazingribs.com/recipes/rubs_...phis_dust.html
Ground rosemary is hard to find. I use ground marjoram.

Sweet Rub
http://www.cigarasylum.com/vb/showthread.php?t=63808
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Peter- I grind my own rosemary with a marble mortar and pestle (got it for under $10 at TJ Maxx). One of the best $10 I've ever spent. I grind lots of whole spices to get the best flavor. Best example I can think of is the difference between grinding whole allspice berries compared to buying preground.
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Sounds like a winner, Pete.
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Think I'll try that sweet rub this 4th thanks :-)
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I keep meaning to look for one of these just for that reason.
I've heard you can use a rotary blade coffee grinder too.
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I'll second the Memphis Dust (good stuff and good recipe) and add the following:

Original Texas BBQ Rub
http://texasbbqrub.com/texasbbqrub.htm

This stuff rocks on Tri Tip:-)
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Lower & to the left....
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Buy a cheap whirly-blade coffee grinder. Problem solved.

BTW - nothing wrong with Marjoram, but it's not related nor similar to rosemary, it is related to oregano though.
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The happy ending at Ming's Massage on Clairmont Mesas, next to the karaoke place.
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Thats the place that offers a 10% discount with a Ming's Massage member card isn't Adam???:-)
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Let's try and keep this on topic, please.
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Btw, I have both a blade grinder just for spices and a marble mortar & pestle, probably 8 times out of 10 I use the grinder.
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:-)...yes sir...
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LaRue Dillo Dust, great on ribs.

Montreal seasoning for steaks.
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I can imagine it's much less work to use the electric grinder. Do you see any flavor differences when using the blade grinder? I only ask because my coffee can get a metallic flavor (and be more bitter) when using a blade grinder as opposed to the burr grinder.

And I know it's a small way to burn calories, but I don't exactly eat the healthiest. I kinda like every little bit of exercise I can get.
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I haven't noticed any flavor difference between the blade grinder and the mortar & pestle. I suspect that the differences you are tasting in the coffee are something is likely to only come out when you seep the isolated compound (in this case coffee beans) in water for a period of time. It might also be something specific to coffee too.

Coffee grinders work better with larger volumes, so if all you have to grind is 1/2 tsp of, say, cumin, you're probably better off with a mortar. Now, if you have that 1/2 tsp + another table spoon or two worth of other spices combined, the grinder is going to kick ass. Especially if you are like me and start making rubs up 2-4 cups worth at a time.

They both have their place, I just find myself using the coffee grinder more than the mortar, even on 1-2 TBS batches.

I suppose you could use an inexpensive burr grinder too, like the $25 cuisinarts, but not all spices will fit into the bur or fall properly (allspice berries and bay leaves come to mind). Others might require grinding in batches due to their size or weight (like you might have to grind pepper separately from oregano for example).
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Another vote for Memphis Dust. It makes a lot and we find it works well on pork, chicken and fish. Used it on a Salmon fillet we cooked on a cedar plank a couple of nights ago and it was delicous. For brisket, we use his Big Bad Beef rub.
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