Culinary "rubs" are known for cooking meats "low and slow" -- long cooking times and indirect heat. For barbecue and smoked meat, in other words, and that's what they're famous for. But, is that all we can do with them? No. Take a look at the first sentence again, "long cooking times and indirect heat." Does that remind you of a crock pot or slow cooker? Sure. How about roasting meat in an oven? Sure. You don't need a $10,000 smoker rig on trailer or a spot at a barbecue competition to use rubs. Rubs are seasoned spice blends with, in many cases, a sweetener for balance and color. That means they are useful in countless kitchen applications. Use rubs for roasts, baked or roasted poultry, fish (salmon!), meatloaf, hamburgers, casseroles, beans, soups, stews, and... anything, basically. A rub is a ready made "seasoning" blend. Use accordingly.