Dry rub
A dry spice and salt mix rubbed on meat or vegetables before grilling or smoking.
Also: spice rub, rub, barbecue rub, shawarma spice
A dry rub is a blend of salt, sugar, pepper, paprika, garlic, herbs and spices pressed onto the surface of food. In American barbecue it forms a crust, called the bark, during long smoking. In the Middle East, shawarma spice blends of cumin, coriander, turmeric, cardamom and cinnamon coat meat before it turns on the spit. Jamaican jerk, Cajun blackening mix and the Turkish rubs for kebabs all follow the idea. Salt in the rub draws out moisture, which dissolves the spices and is reabsorbed. Sugar helps browning, and high heat can burn it, so cooks lower the heat or add it late.