The best way to ensure your grill and BBQ rubs are as fresh and as clean as your Belcampo meat? Make them yourselves.

Here are three of our favorites:

Coconut BBQ Rub

This rub shines on: Brisket, Picanha, Flat Iron and Pork Sirloin Chops.

Whisk together:

• 1/3 c coconut sugar
• 3 T paprika
• 2½ t black pepper freshly ground
• 1 T kosher or sea salt
• 3/4 t mustard powder
• 1/4 t cayenne pepper
• Optional: up to 2 teaspoons garlic or onion powder or 2 cloves grated garlic (this will make the rub a little lumpy but it will still work well)

Store in a jar for up to 6 months. If using fresh garlic, store in fridge for up to 2 weeks.

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NORTH AFRICAN SPICE RUB

This rub shines on: Lamb, Beef ribs, Chicken thighs, Beef Kebabs. If you are using in a fast cooking environment (on higher heat), consider moistening it with a 50/50 mic of lemon juice and olive oil to make it into a light paste to rub onto the meat.

Whisk together:

• 1 T Ground Cardamom
• 2 T Ground Coriander
• 2 T Ground Cumin
• 2 T Ground Turmeric
• 2 T Madras Curry Powder
• 2 T Ground Black Pepper
• 1 T kosher or sea salt
• One small pinch ground cloves

Store in a jar for up to 6 months. If using fresh garlic, store in fridge for up to 2 weeks.

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MEDITERRANEAN LEMON & HERB RUB

This rub shines on: Chicken thighs and breasts, whole chicken, pork tenderloin.

• 6 cloves of fresh garlic
• 1 bunch parsley (regular or flat leaf)
• 1 t cracked black pepper
• 1 t kosher salt
• ½ c olive oil
• Peel of one lemon – cut the whole peel off – as much of the yellow as possible and as little of the white as possible.

Store in a jar in the refrigerator for up to 2 months.