We have a topic for chicken wing rubs, but here’s a more general one. What are your favorites?
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I adore this rub for my smoked pork shoulder:
I add TPSTOFS (fennel seeds), tho.
PS: Wait… a dry rub for vegetables? Could you give an example?
I’ve made this pork rub for years.
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I’ve mentioned my “sekret” rub for ribs and other meats. Here it is, proportions are approximate.
4 parts ancho chili powder
2 parts garlic powder
1 part garam masala
1 part smoked paprika
1 part oregano
I keep this in a shaker with large holes, and coat ribs and roasts fairly thickly, chops get a sprinkle.
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Baharat on a lamb joint for roasting (shoulder or leg). Sometimes with added za’atar, sometimes not.
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Do you use this on vegetables, too? TBH I’m a little confused about dry rubs for vegetables.
What kind of vegetables do you treat with a dry rub before cooking?
I don’t, but I though others might. Eggplant, maybe? Carrots? Portobello mushrooms?
Let’s find out! 
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Berbere and Honey Chipotle from Whole Spice, and a BarbQ spice mix from an old copy of Culinary Institute text. I think I’ve posted it here on HO.
ETA
It’s in this post
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Garam masala is the secret to my BBQ rub as well. Adds a ton of complexity without any one spice taking over. I like this one from Patel Bros, which contained red chili, clove, cinnamon, curry leaves, dry mango, bay leaves, cumin, fennel, salt, black pepper and star anise (at least when I last purchased it): https://mightydepot.com/products/patel-brothers-garam-masala-powder-spices-mix-powder-13-58-ounces-pack-of-1?srsltid=AfmBOopwH-MNvYHuLebxnvPB4N0jvtsgNMIIeHrdtnWW9a5o1MFxasZR
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I have a lamb steak in the fridge for tomorrow night. You just helped me figure out what to do with it. 
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At your service, ma’am.
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I have used honey chipotle and maybe baharat on carrots. I may have used it on fennel as well.
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But would you refer to it as a rub? Do you actually massage these seasonings into the vegetable?
Aren’t you just seasoning your vegetables?
I would consider it a rub before roasting I guess. I am oiling then sprinkling, then rubbing. In the carrot example I then put it in a bag and sous vide before finishing, and have been known to be careless with the rubbing when I bag the veg. 
ETA sweet potato to the list of possibilities.
These threads are not about rubs, but spice mixes with interesting ideas
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I didn’t notice fennel or star anise in the blend I got (from the bulk section of a local indie supermarket). I did notice cloves, though.
This Spicewalla honey herb rub is a favorite in my family, especially on roast chicken.
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I’ll think of a favorite, buy until I do, thank you for asking about ‘rubs’, rather than ‘dry brines’. I find the latter term oxymoronic and unnecessarily confusing.
In my kitchen a dry brine recipe is about 5 parts salt and 1 part rub. Like this.
Not for veg…yet
A quote
"Dry Brining
I’m a strong advocate of dry-brining: the process of heavily salting a piece of meat and letting it rest before cooking it. A lot of folks get annoyed at the term “dry-brining,” because, well, it’s technically an inaccurate term. Yet it gets the concept across elegantly, so I’ll stick with it for now, and those folks who get annoyed can go peddle their pedantry elsewhere."
I tried to ignore, I swear! 
As a kid, when my mom prepared the thanksgiving turkey she “salted” it over night. 50 years later they call it dry brining. Either way it works and I do it for most animal protein regardless of cooking method.
For grilled veggies, I use Kinder’s lemon pepper rub. Works particularly well on grilled bok toy, or choy sum….cut in half, oiled, seasoned and grilled. For tri-tip I use Hawaiian red salt and 21 seasoning salt substitute.
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