Taken from a quality barbecue manual, the Memphis Rub recipe works well on so many grilled meats.
(based on Steven Raichlen’s recipe in The Barbecue! Bible)
1⁄4 cup paprika (sweet or smoked)
1 tablespoon dark brown sugar
1 tablespoon granulated sugar
2 teaspoons salt
1 teaspoon celery salt
1 teaspoon freshly ground pepper
1 to 3 teaspoons cayenne pepper, to taste
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
In jar, combine all ingredients; stir to mix, then put on lid and shake. Rub can be stored in airtight container for up to 6 months.