I make a rub with mustard and garlic that's pretty good. I don't measure anything cuz I eyeball it.
I think I worked out the details on here for someone once. Let me see if can find the post/thread.
At the request of Kiwideus, here is one of my "takes" on a wet rub for roasts.
I gave this to BuzbyJLC10. She used it on a pork tenderloin to rave reviews.
OK - this is my best guess for proportions:
1 tbp minced garlic (I buy the stuff in the jar)
2 tbp dijon mustard -either regular or "country (grainy)"
1/4 c. olive oil
1 tsp crushed up dried rosemary
1/2 tsp dried oregano
1/2 tsp cumin
1/2 tsp coriander
1 tsp salt (I don't do this -I cook low salt. But you can add it in.)
3-4 cranks of a black pepper mill (1/2 to 1 tsp est.)
Mix all the ingredients together in a bowl and spread liberally on the piece of meat you are cooking. This would be very good on beef or pork.
Optional: sprinkle Panko (Japanese bread crumbs) or regular non-seasoned crumbs on top of the meat and press in. Drizzle a little more olive oil on top to make a crust. (This is good for a lean cut of meat like pork tenderloin.)
Roast as you would normally for the cut of meat.
ETA: obviously these measurements are just guidelines. If you want less garlic, that's fine. If you don't like one or the other spices, ok. I also put this on lamb and when I do I concentrate on the crushed rosemary.
I love chili rubbed ribeyes. Use good chili powder as a base and make it hotter if you want... or add in extra cumin, which I usually do. Or smoked paprika. And/or Oregano. Pat it on as a dry dub. Let the meat sit for about 30 min for the spices to work their way in. Then roast. Simple and deelish!!
FOR COOKING TIMES:
20-30 MIN A POUND. Check any good cookbook or online. Use a meat thermometer to gauge where the meat is -- take it out when it is 10 degrees below where you want it to be for med/rare, etc. And let the meat rest. It will continue to cook and will get itself pretty much to the next stage of "doneness." Also allows the juices to go back into the meat cuz cooking pushes that to the surface. So good to wait before cutting it. at least 20 min.
ONE MORE THING:
Is it boneless or bone in? Boneless will cook a little faster. Again, check online or a good cookbook for timing, temp etc.
And ...... what time is dinner?