This is a slightly modified recipe I got from Steven Raichlen's How to Grill book.. It has been my go to rub for years..Outstanding when used on, pork, chicken and beef..Not so good on fish and ok on turkey..We make a large batch and store it in a glass jar in the refrigerator. It lasts for months. Hope you enjoy it as much as we do!
-1/4 C firmly packed brown sugar.*
-1/4 C sweet paprika.
-3 T black pepper(freshly ground).
-3 T coarse salt.
-2 t garlic powder.
-2 t onion powder.
-2 t celery seeds.
-1 t cayenne pepper.
- T=15ml - t=5ml * Make sure to breakup any lumps of brown sugar.