For category 1, I only like salt and brown sugar, and in equal amounts. I usually start with a half cup of each. I put paprika in with category 2. Sometimes I use it, sometimes I don't. I usually use 1/8 cup each of: garlic powder, onion powder, mustard powder, black pepper, 1 TBLS. of ground red pepper. I don't use paprika on chicken, but when I include it in a rub, it is usually the same amount as the black pepper. In category 3, I would not use all of these in the same rub. For chicken, I would use 1 TBLS. each of sage and cumin, half that of thyme, marjoram, and rosemary. I think the flavor starts to go more toward a generic rub when too many different spices are added together.