Basic Barbecue Rub

I use this rub primarily for pork grills/smokes. This is Steven Raichlen's recipe without the salt, as it is my practice to salt the meat ahead of time (often overnight) and seal with plastic wrap. I have added the salting instructions to the specific recipes that call for it.
Essential for BBQ. Yield 1 cup

Ingredients

1/4 cup firmly packed brown sugar
1/4 cup sweet paprika
3 tablespoons black pepper
2 tablespoons coarse salt
1 teaspoon hickory-smoked salt or more coarse salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seeds
1 teaspoon cayenne pepper

1 Combine all the ingredients in a mixing bowl and stir to mix.

notes NOTE Store the rub in an airtight jar away from heat or light; it will keep for at least 6 months. Taste for potency and toss it after one year.

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