Dry Rub for Pork

I've had this recipe on a tattered piece of paper in my recipe box forever. Thought I better post it here for the time the paper copy disintegrates. It's my favorite for pork and chicken. It's not hot, but has a ton of flavor. You could add heat by adding cayenne to taste.

• Ready In: 10 mins
• Serves: 10-20
• Yields: 3 cups

Ingredients

• 3⁄4 cup brown sugar
• 3⁄4 cup white sugar
• 1⁄2 cup paprika
• 1⁄4 cup kosher salt
• 1⁄4 cup garlic powder
• 2  tablespoons black pepper
• 2  tablespoons ground ginger
• 2  tablespoons onion powder
• 2  teaspoons  ground dried rosemary (mortar and pestle works well to grind)

Directions

1. Pat generously on any cut of pork or chicken. Can smoke or grill immediately, or wrap in plastic wrap overnight in the refrigerator.