- 1/4 cup firmly packed brown sugar
- 1/4 cup sweet paprika
- 3 tablespoons black pepper
- 4 tablespoons course sea salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons celery seeds
- 1 teaspoon of ground cayenne pepper
Combine all ingredients and mix together making sure to break up any brown sugar clumps. Store in airtight container away from heat and light. It will keep for up to 6 months. Use generously on pork shoulder, ribs and chicken.
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