Basic Barbecue Rub
from Steven Raichlen’s Barbecue Bible: Sauces, Rubs and Marinades, Bastes, Butters & Glazes

"Here’s the grand-daddy of all barbecue rubs, but don’t let its simplicity fool you. There’s a heap of flavor in this simple rub—the sweetness of the brown sugar, the heat of the black pepper, the mellow earthiness of the paprika, and the slow burn of the cayenne.

Use this basic formula as a springboard for your own creativity. To make a New England rub, for example, substitute maple sugar for the brown sugar. For a Santa Fe style rub, add chili powder (I’d use chipotle chili powder) and cumin [and oregano]. The possibilities are limited only by your imagination." Add basil, summer savory, coriander, and dry mustard for an herby flavor.

There are two basic ways to use a rub. You can sprinkle it on food just before grilling, in which case the rub acts as a seasoning. Or you can apply it several hours or even a day in advance, in which case the rub both seasons and cures the meat. The second way gives you the deep layers of flavor that are characteristic of true barbecue. By the way, the proper way to apply a rub is to sprinkle it over the food, then gently rub it in with your fingertips. Use 2 to 3 teaspoons per pound of meat. A 4-pound chicken will take 1-1/2 to 2 tablespoons.

1/4 cup coarse salt (kosher or sea) - use less if using regular salt
1/4 cup (packed) dark brown sugar
1/4 cup paprika
3 tablespoons freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon dried onion flakes
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon celery seeds

Combine all the ingredients in a bowl and stir or whisk to mix. Transfer to a jar, cover, and store away from heat and light. The rub will keep for several months.

Makes 1 cup