From The Food Encyclopedia by Jacques Rolland and Carol Sherman
Also dry rub. A combination of spices and seasonings rubbed on the outside of a piece of meat before it is grilled, barbecued or roasted to infuse it with flavor as it cooks. Rubs used for Southern barbecues often contain sugar, which caramelizes and forms a crust on the outside of the meat, sealing in juices and adding a rich dark color.
