Kris wrote:

> Rubs often have kosher salt and pepper mixed with savory herbs. Maybe
> rosemary, thyme, organo, parsley (though dried parsley is only useful
> for color in my book) would probably be used frequently.

I never put salt in my rubs.

> I think cinnamon is a good stock spice too. Nutmeg if you make sweets
> often.

Nutmeg is wonderful in some cheese dishes, especially with ricotta. You
have to be subtle with it, though.
>