This is an adopted recipe from Mean Chef. I plan on making this very soon, it sounds great! Mean Chefs words are:
Use it on ribs, pork shoulders, chickens - anything you want to taste like American barbecue
Combine all ingredients in a mixing bowl and stir to mix.
(Actually, your hands work better for mixing than a spoon or whisk does. Use your fingers to break up any lumps of brown sugar.) Store the rub in an airtight jar away from heat or light; it will keep for at least 6 months.
Use 2 to 3 teaspoons per pound of meat.
A 4-pound chicken will take 1 1/2 to 2 tablespoons.
To make a spicier rub, substitute hot paprika for some or all of the sweet paprika.