This comes from a cookbook on Cody Wilson’s shelf, “Smoke and Spice” written by Cheryl Alters Jamison and Bill Jamison.
This is an all-purpose rub for ribs, brisket, chicken, and more.
3/4 cup paprika
1/4 cup ground black pepper
1/4 cup salt
1/4 cup sugar
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne
Makes about 2 cups.
Mix the spices thoroughly in a bowl. Store covered in a cool, dark pantry.
The authors suggest using a good Hungarian paprika.
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