A barbecue rub is a great way to add a burst of flavor. This blend of strong seasonings can give bland chicken breasts or pork chops a much needed kick or complement flavorful chicken thighs or lamb chops.

The most common rub base is sugar (often brown), kosher salt or paprika, augmented by dried herbs or spices. The ingredients are probably in your pantry.

Today's recipe uses my favorite tool for mixing and applying a rub: a gallon-size food bag. It's important that you coat the food at least 15 minutes before you start cooking so the meat and spices have time to marry.

The rub will absorb the juices of the meat and form the beginnings of a crust as the ribs roast. If you finish the meat on the grill, be sure to use indirect heat so the crust doesn't burn.

Round out your meal with grilled corn, coleslaw and potato salad. For many, barbecue means beer, but for a wine lover like me, a fruity, spicy young red such as the Zaca Mesa 2006 Syrah ($23) from California's Santa Ynez Valley is a perfect complement.