I make Za'Atar and Cajun seasoning, which I use quite frequently.

Cajun Seasoning:
1/3 cup dried oregano
1/3 cup dried thyme
1/3 cup dried basil
1/3 cup dried onion granules
1/4 cup dried garlic granules
2 tablespoons cayenne
2 tablespoons freshly ground black pepper
(You can substitute 1 tbsp white pepper for half of the black pepper.)
4-6 tablespoons salt
2 tablespoons paprika or Ancho chili powder (optional)

Za'Atar:
2 tbsp sesame seeds
1 tbsp lemon zest
1/4 cup sumac
2 tbsp thyme
1 tbsp oregano
1 tsp marjoram
1 tsp savory
1 tsp coarse salt
1 tbsp cumin, optional
Toast the sesame seeds and grind them in a mortar and pestle. Place the lemon zest on a piece of aluminum foil and heat it in the toaster oven (or regular oven) at 275ð until dried. Watch carefully so that it does not burn.

Combine all ingredients and mix well.

I use both quite a lot, especially the Cajun seasoning, which is why it is such a large recipe, but if you are making it as a gift, that would be an appropriate batch for several gifts. The Za-Atar is a small batch, and so you could multiple the ingredients if you want to make it for several people. It is good mixed with olive oil to spread on toasted pita bread.

Lars

On my list of recipes to try..... -Grainlady

All-Purpose Spice Rub
(source: Everyday Foods - October 14, 2013)
Makes 1 1/4 cups (enough to season 5 to 10 pounds of meat, poultry, or seafood)
1/3 cup coarse salt
1/4 cup packed light-brown sugar
1/4 cup paprika
2 tablespoons ground black pepper
2 tablespoons dried oregano
2 tablespoons dried thyme leaves
1 tablespoon cayenne pepper (optional)
1. In a small bowl, combine all the ingredients, using your hands to break up the sugar.

Now, Try Your Own...
Experiment with your favorite spices and dried herbs; just keep the quantities of coarse salt and light-brown sugar the same as in the all-purpose recipe. Here are a few ideas to get you started.

-Southwestern Rub: Replace some of the paprika with cumin, coriander, and chili powder.

-Indian Rub: Replace the oregano and thyme with turmeric, curry powder, ground ginger, and cardamom.
Mediterranean Rub: Replace some or all the oregano and/or thyme with dried tarragon, marjoram, rosemary, dill, or basil. Omit the cayenne pepper.

Down to Basics:
For each pound of meat, poultry, or seafood: First, coat with 2 to 3 teaspoons vegetable oil, then 1 to 2 tablespoons spice rub. After applying the rub, you can either grill foods immediately or let them sit and develop more flavor. If preparing ahead of time (up to 24 hours), you can apply the rub to chicken and turkey parts, steaks, pork chops, lamb chops, ribs, brisket, or pork shoulder. (The larger the cut, the more it will benefit from a long coating time.) Cover and refrigerate; bring to room temperature before grilling. Fish and shrimp are best grilled within an hour of rubbing. To prevent foods from sticking, oil grates well, and don't move the food for the first minute or so of cooking; this will allow a solid crust to form. Rubs are not just for grilling. They're also great for roasting and broiling.

Note: Before handling raw meat, measure out the amount of rub you'll need, and set it aside; this way, you'll avoid contaminating the unused rub.

This is my "go to" for dry rub BBQ pork or chicken.

1/2 cup dark brown sugar
1/2 cup paprika
1/4 cup kosher salt
1/3 cup garlic powder
2 tablespoons onion powder
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 1/2 teaspoons dried oregano
1 1/2 teaspoons white pepper
1 teaspoon cumin

It is very easy to make your own rubs.

I use the dehydrator and the smoker to make many kinds of fruit, veggies, spice, herb powders.

Often I just add some of mt own powder to commercial rubs to come up with something unique.

dcarch

This one we've used for years ever since David( lakeguy) posted it-- I always keep it on hand & every few years use it as extras in my gift baskets at Christmas time:

Diane's Home Cookin' Chapter-- Spices etc

Memphis Rub

1/4 cup paprika
1 tablespoon firmly packed dark brown sugar
1 tablespoon granulated sugar
2 teaspoons salt
1 teaspoon celery salt
1 teaspoon freshly ground black pepper
1 to 3 teaspoons cayenne pepper, or to
taste
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder

Combine all the ingredients in a jar, twist the lid on airtight,
and shake to mix. Store away from heat or light for up to six
months. Makes about 1/2 cup. Enough for 4 to 6 racks of ribs.

David

Diane

I'm usually inspired by a container i come across. Like the LeeValley tins.
A Provence herb blend is a good one, especially paired with a spicy one.
I do make my own and have gifted them. One year i found the perfect bottle, about 1/2 the size of a beer bottle, so about 6-8oz. Added the herb blend to a good ev olive oil and added a few recipes for a salad dressing and chicken/pork rub and "just add fresh garlic overnight for a bread and veggie dip!"
I also dated it and a use-by date for freshness.
The Herb of Provence link has a few links to different recipes. I usually add dried parsley since i can find it in a big quantity and so fresh and green.
My bbq rub is similar as others. I also add a smoked pepper and sweet and smoked paprika.

Here is a link that might be useful: Herb of Provence

Here's a copycat of the "famous" salmon rub from Tom Douglas's restaurant in Seattle. I use it for swordfish and tuna steaks, too, and it would probably be fine on chicken and other meats.

Salmon Rub

3 tbsp brown sugar
3 tbsp smoked paprika
1 tbs[ Kosher salt [I reduce the amount or omit]
2 tsp thyme
1/2 tsp black pepper [or to taste]

Sue

Remember also that there are people who never use sugar in their rubs - that ingredient can always be added later but not removed.

Lars

For spicy rubs i leave out the sugars and salt and add a notation...add honey or maple syrup for a wet rub, or sugars of your choice, 1-3 tbsp to taste of brown sugar for a dry rub.
I use my own mixes for bbq sauce as well and like to control the sweet depending on ingredients. Rhubarb needs a bit of sweet but i always add late in cooking to taste and balance the heat and the vinegar.