Originally Posted by PatioDaddio
Salt and sweet is about as classic a combination as there is.
In most rubs I make and use there is not a great amount of sugar to "sweeten" the cooked meat.
But Just as salt can enhance or bring forward some of the savory flavors of some spices, sugar can also help enhance some of the other flavors that could be lost in a rub without it.
My favorite rub has anchovy powder in it, you can not taste it or even suspect it is there. But it does help brighten and intensify the flavor of the other spices in the rub.