1 cup sweet Hungarian paprika
3/4 cup kosher salt (or sea salt)
1/2 cup freshly ground black pepper
1/2 cup Chili powder
1/2 cup ground cumin
1/2 cup Brown sugar (packed)
1/2 cup garlic powder (coarse)
1/4 cup granulated sugar
1/4 cup ground celery seeds
2 tablespoon ground oregano
Mix all ingredients in a large bowl using a metal whisk. Once all ingredients are thoroughly mixed transfer to airtight container and store in a cool dark place. Makes about six cups of rub.
I find the paprika and brown sugar tend to clump up. I strain the clumps out and grind them up using a mortal and pestle.
This rub is EXCELLENT on ribs, roasts, shoulders, butts, chops... pretty much anything that ever got cut from a pig carcass by your butcher.
1 litre mason jars are an excellent storage container, I scoop out enough to fill a small spice shaker jar.