Over the past 1-1/2 years since obtaining our LBGE I've cooked on it 3-4 times a week and as a result have numerous wonderful new rubs, some from popular suppliers and the others home made. But, I have a wife and two young children who have no interest in 'spicy'. This has caused me to 'de-spice' a home made rub that has reached an acceptable level to them. The result is what I've labeled on the container as 'Kid Rub'. It is equal parts kosher salt and turbinado sugar, a quarter part or less garlic powder, and 'visual traces' of black pepper and some herbs (oregano mostly, and or thyme). Since reaching that point they want it on just about everything. I think what's made it popular with them, beyond just plain old salt anyway, is the sugar. The garlic powder is noticable but not in 'an Italian way'. Maybe some of you cook for a non-spicy crowd once in a while and already know this. Sugar and no spice and everything nice!