Dry Rub for Chicken, Ribs or Brisket

There are a lot of different recipe combinations for dry rubs, this is one that I really like the best, and have been using quite often lately. Rub on your meat and refrigerate overnight for maximum flavor.

• Ready In: 5 mins
• Yields: 1 cup (approx)

Ingredients

• 1  tablespoon black pepper
• 1  tablespoon white pepper
• 1  tablespoon sugar
• 1  tablespoon brown sugar
• 2  teaspoons cayenne pepper
• 2  tablespoons chili powder
• 1  tablespoon cumin
• 1 1⁄2 tablespoons garlic powder
• 1  tablespoon oregano
• 4  tablespoons sweet paprika (not the spicy hot kind)
• 1  teaspoon mustard powder
• 1  tablespoon  celery salt
• 1  tablespoon salt

Directions

1. Combine all ingredients thoroughly.
2. Rub onto the meat.
3. Wrap tightly with plastic wrap, and refrigerate for a minimum of 8 hours overnight is even better).
4. Refrigerate or freeze any leftovers in an airtight container.