With apologies to Hamlet for the title, I tried a rub for meat that was very good - enough that I thought I should pass it on.
3 tbsp fleur de sel
2 tbsp brown sugar
1 tbsp ground cinnamon
2 tbsp cumin seeds
1 tbsp coriander seeds
2 tsp green cardamom
1 tbsp ground turmeric
2 tsp garam masala
You take the cumin, coriander and cardamom and heat them gently in a dry pan (medium high for about a minute) then add to the rest of the mix and grind it up - a large mortar and pestle is ideal but a spice mill would do.
I used it to coat a pork tenderloin which was then seared in a pan on all sides and then transferred to a 350 F. oven for 12 or 13 minutes (turning it).
The origin of the rub is south Indian and it was really good! I find that this sort of meat prep works with either white or red wine (we had a 2015 petit chateau claret).
The rub mix should keep in a sealed jar for several months before losing potency. I'd use this on pork, beef, lamb and even fish - a very savory blend.