No need to purchase dry rubs to spice barbeque meats and fish — make your own following these tips and recipes:

• Most rub recipes have two ingredients in common: salt and sugar.
  
• Ingredients to consider adding to your favorite recipe include cloves, ginger, cumin seeds or powder, cayenne pepper or coarse salt. Also try Asian, Mexican or Italian spices.
  
• Spice rubs taste best on heartier fish like tuna, salmon or swordfish.
  
• Store spices in airtight containers in a cool, dark place to maintain their flavor.
  
• Ground spices quickly lose their aroma and flavor, so buy them in small quantities.

Poultry Dry Rub — Dark

Mix these ingredients and store in an airtight container in a cool, dark place:

2 Tbs. black pepper
2 tsp. ground cloves
1 Tbs. ground coriander
2 Tbs. ground ginger
1 Tbs. ground cumin
1 Tbs. ground allspice
1 Tbs. coarse salt
1 tsp. cayenne pepper
1 tsp. ground bay leaves

Fish Dry Rub — White

Mix these ingredients and store in an airtight container in a cool, dark place:

2 Tbs. lemon salt
1 Tbs. white pepper
1 Tbs. garlic powder
1 Tbs. onion powder

Curry Dry Rub — Yellow

Recommended for beef or poultry

Mix these ingredients and store in an airtight container in a cool, dark place:

1 1/2 tsp. ground ginger
1 Tbs. curry powder
1 Tbs. ground coriander
1 1/2 tsp. turmeric
1 tsp. ground cumin
1/4 tsp. ground clove
1 Tbs. brown sugar
1 Tbs. kosher salt