When spices are applied as a rub, their flavors permeate the meat during cooking with an intensity that sauces can't match. Dredge raw meat in the barbecue rub one to three days before grilling.
Place all ingredients in a large bowl; whisk to combine. Store in an airtight container at room temperature.
If desired, baste with barbecue sauce toward the end of cooking, so it doesn't char.