As easy as it gets… mix all of the items in a bowl. Store in a sealed container. Should be ok for about 6 months.
4 Tbsp Brown sugar (pack it in there)
4 Tbsp Smoked Paprika
3 1/2 Tbsp Coarse Sea or Kosher salt
2 1/2 Tbsp Coarse Black Pepper
1 Tbsp Chilli Powder
2 tsp celery seeds
2 tsp onion powder
2 tsp garlic powder
2 tsp coriander
Put this on everything! We use it on pork, chicken, burgers, veggies and occasionally steaks. On the grill, in the broiler or in a pan. It works for about anything.
Update: This has proven to spicy for a number of people. I have updated it above pulling the following out of the recipe:
1/2 Tbsp Coarse Black Pepper
1/2 tsp cayenne pepper
Update (Oct 2014): Another change in the recipe. This time adding a 2 tsp of coriander. Be careful not to add too much as it can quickly overpower the rub. Also, as a note, I might take another 1/2 Tbsp of the black pepper out next time, as it is still just a little spicy. Sometimes this is a good thing, some times it’s too much.
Another Update (Mar 2018):
I’m going back in with a little bit of kick, adding 1 Tbsp of chilli powder. This seems to round it out well for use on beef, not so sure about white meats yet.
