Here's the Rub

Grilling is considered by many to be an endeavor as red, white-and-blue as clambakes and pie eating contests, but almost every country has a culinary tradition of cooking food over smoldering coals. So ditch the chili powder and brown sugar for any of these six exotic spice blends, which all double as excellent barbecue rubs. Shrimp skewers dusted in Green Curry will make your backyard smell like a Bangkok night bazaar, while fiery Harrisa or Ras el Hanout gives grilled chicken legs (great over mint-and-olive couscous) a whiff of the North African souk. And for dessert, its hard to beat grilled peaches dusted in warm and smoky Pain d’Épices.