All-Purpose Spice Rub

I found this recipe in the Kitchen section of Blueprint Magazine. I have used it over and over (original spices) and love it! Make sure you grill the unseasoned side of the meat first as the sugar can char quite easily!

• Ready In: 30 mins
• Serves: 10

Ingredients

• 1⁄3 cup coarse salt
• 1⁄4 cup  packed light-brown sugar
• 1⁄4 cup paprika
• 2  tablespoons ground black pepper
• 2  tablespoons dried oregano
• 2  tablespoons dried thyme leaves
• 1  tablespoon cayenne pepper (optional)

Directions

1. In a small bowl, combine all the ingredients, using your hands to break up the sugar. Store in an airtight container, away from light and heat, up to 6 months.
2. Makes up to 1 1/4 cups (enough to season 5-10 pounds of meat, poultry, or seafood!).
3. VARIETIES:
4. Southwestern rub:replace some of the paprika with cumin, coriander, and chili powder.
5. Indian Rub:Replace the oregano and thyme with tumeric, curry powder, ground ginger and cardamom.
6. Mediterranean Rub:Replace some or all of the oregano and or thyme with dried tarragon, marjoram, rosemary, dill or basil. Omit the cayenne pepper.