- (3/4 cup) Paprika
- (1/4 cup) Freshly ground black pepper
- (1/4 cup) Course salt, either kosher or sea salt
- (1/4 cup) Sugar
- (2 Tbsp) Chili powder
- (2 Tbsp) Garlic powder
- (2 Tbsp) Onion powder
- (2 tsp) Cayenne
Mix all spices thoroughly in a bowl. Store covered in a cool, dark pantry.
Apply rub from just a few hours or up to 24 hours before grilling or smoking meats. The longer the rub is one the more it will flavor a meat.