Mixing up a dry rub to season smoked or grilled meat isn’t hard—provided you have a good supply of individual spices on hand. You can’t beat the convenience of a store-bought rub, though, and Chowhounds say there are some good ones on the market. See which brands and blends they recommend, from supermarket staples to spice purveyers like Penzeys and barbecue-seasoning specialists.

Photo by Caitlin McGrath

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