Yields roughly 1 Cup of dry rub.
Use 2 to 3 tsp per 1 lb of meat.
1/4 Cup firmly packed brown sugar
1/4 Cup Sweet Paprika (try Smoked Hot Paprika if you want more zip!)
3 Tbsp Black Pepper
3 Tbsp Coarse Salt
1 Tbsp Hickory-Smoked Sea Salt
2 teaspoons Garlic Powder
2 teaspoons Onion Powder
2 teaspoon Celery Seeds
1 teaspoon Cayenne Pepper
Combine all the ingredients in a mixing bowl and gently stir (or shake in a sealed container) to thoroughly mix. Store the rub in an airtight jar, kept away from heat or light. Blend will keep for at least 6 months.