I'll give up a big "secret". If you want to test your rub by quick frying something on the stove. Take a chunk of meat (I like pork loin) take one thin piece and rub it, then fry. Take a chunk and make a little pocket in it. Only put rub inside the pocket on this piece and fry it up.
See how the rub acts in both situations. IMHO the pocket method more closely resembles the way the rub acts on the BBQ.
Second "secret". Do this a little at a time. You will blow out your taste buds and the fifth test on one day will not be close to accurate.