A newbie question about rubs.

[FATZ]

This may not belong here, but since it has everything to do with a rub, I figured I'd give it a shot.

What are the key ingredients to a rub? I have heard many times that salt on the scene too early will cause drying out. Is this true?

I'm sure there are many variables, such as what meat I'm rubbin', that can affect the outcome of this answer, but this would be some great information to put in my doggie bag.

[sharky]

A good Basic rub should have the following:

1/4 cup salt (non-iodized)
3 Tbs Brown Sugar
2 Tbs Black Pepper
1 Tbs. Garlic Salt
1 Tbs. Paprika
1 Tbs. Chili Powder
1 Tsp. Sugar
1 Tsp. Onion Powder
1 Tsp. ground Cumin
1 Tsp. Red Pepper (optional)

I've heard a lot about the salt drying things out if placed to early, however I have never put enough on to do that. The salt draws enough juices out to create a mini-marinade for your meat.