Creating a dry rub tailored to different types of protein allows you to enhance the natural flavors of the meat while introducing additional layers of taste and texture. Here’s a breakdown of dry rub recipes for various proteins:

### 1. Beef (ideal for brisket, steaks, and ribs)
**Ingredients**:
- 2 tablespoons coarse salt
- 2 tablespoons black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried mustard

**Instructions**: Mix all ingredients together in a bowl. This rub gives a robust flavor with a good balance of heat, which complements the rich flavor of beef.

### 2. Pork (ideal for pork ribs, shoulder, or chops)
**Ingredients**:
- 2 tablespoons paprika
- 2 tablespoons brown sugar
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne (adjust based on heat preference)
- 1 teaspoon dried thyme

**Instructions**: Combine all ingredients thoroughly. The sweetness of the brown sugar helps to create a nice crust and caramelization on the pork, enhancing its natural sweetness.

### 3. Chicken (ideal for whole chicken, wings, or thighs)
**Ingredients**:
- 2 tablespoons paprika
- 2 tablespoons dried oregano
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 1 teaspoon chili powder
- 1 teaspoon white sugar (to help browning)

**Instructions**: Mix all the spices together. This rub adds a herby and slightly spicy flavor to the chicken, which complements its mild taste.

### 4. Fish (ideal for salmon, trout, or other sturdy fish)
**Ingredients**:
- 2 tablespoons brown sugar
- 1 tablespoon salt
- 1 tablespoon paprika
- 1 teaspoon black pepper
- 1 teaspoon dill weed
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger

**Instructions**: Stir all ingredients together. This rub is slightly sweet with a hint of spice, which pairs well with the delicate flavors of fish without overpowering it.

### Usage Tips
- **Apply Generously**: When using any dry rub, be sure to apply it generously to the meat. Rub it in well to ensure it adheres and penetrates as much as possible.
- **Rest the Meat**: After applying the rub, if time allows, let the meat rest in the refrigerator for a few hours or overnight. This step helps the flavors to penetrate deeper into the meat.
- **Cooking Method**: Dry rubs are versatile and can be used in various cooking methods, including grilling, roasting, and smoking. The type of cooking might slightly alter the flavor profile as spices react differently to heat.

By tailoring the spice mix to the specific protein, you can maximize the flavor impact of your dishes, making each meat type shine in its unique way.