A jar with a tight-fitting lid is good for mixing and storing. Dry rubs will keep for up to six months in a cool, dark place, so you can double or triple the recipe if you like. Make sure to label and date the containers.
Rubs should coat foods lightly. Use your fingers to rub the mixture on the meat, using about 1 teaspoon for every 3/4 of a pound. Unlike marinades, which often require soaking overnight, rubs can be applied just before cooking or up to several hours ahead.
Which rub to use depends on the food you're preparing. The heartier the food, the stronger the rub should be. A piquant rub, such as this one made with paprika and other spices, is a good match for rich-tasting salmon.
This seasoning is used for Emeril's yellowfin tuna with grilled pineapple salsa, simple turkey meatloaf, chicken cordon bleu, Southern-style pan-fried catfish, corn cakes with christmas caviar, and creole-spiced fried chicken.