Spice Rub for Pork and Beef

This dry rub recipe is very versatile and can be used to flavor long, slow-cooked meats, such as pork ribs and beef brisket, as well as quickly grilled steaks or pork chops. You can make it ahead and store it at room temperature in a tightly sealed jar for two months.

• Makes about 1 cup

• 2 tablespoons paprika

• 2 tablespoons chili powder

• 1 to 2 teaspoons cayenne pepper

• 2 tablespoons granulated garlic or garlic powder

• 2 tablespoons light or dark brown sugar

• 1 tablespoon ground cumin

• 1 tablespoon dry mustard

• 1 teaspoon ground sage

• 1 teaspoon dried oregano

• 1/4 cup salt

• 1 tablespoon freshly ground black pepper

Mix all the ingredients together in a small bowl or jar.