Mike's Carolina Dry Rub #2

I found this basic recipe rated very highly online and have made modifications to it to suit my taste (this is the latest iteration). The recipe has a small number of ingredients but has just the right balance of spicy, sweet, salty, and savory. This recipe makes about 1 1/4 cup of dry rub. It will keep for a very long time at room temperature if stored in an airtight container.This rub works well with any kind of meat.

Ingredients

4 Tablespoons paprika

4 Tablespoons brown sugar, raw sugar, or coconut sugar

2 Tablespoons coarse salt (I use sea salt or kosher salt)

2 Tablespoons ground black pepper

2 Tablespoons chili powder

2 Tablespoons granulated garlic

1 Tablespoon onion powder

1 Tablespoon ground cumin

1 teaspoon dry mustard powder

1 teaspoon ground red (cayenne) pepper (more if you like it very spicy)

Directions

Combine all ingredients in a small bowl and mix well. Store in an airtight container.

Use

Coat the meat with oil before applying dry rub. I like to use toasted sesame oil for the flavor. Shake off any extra dry rub - you only want a thin layer of dry rub on the meat.