Created by QueenBea on March 31, 2014
Step 1: In a small bowl, stir together paprika, brown sugar, garlic powder, cumin, salt, oregano, onion powder, pepper, dry mustard and cayenne pepper.
Step 2: Use 2 tablespoons of the rub for every 4 servings boneless (1 lb/450 g) or bone in (1 1/2 lbs/675 g) meat or poultry, or fish (1 lb/450 g).
Step 3: Let stand at room temperature for 15 mins after rubbing. Or cover and refrigerate for up to 24 hours before grilling.
Step 4: Store in an air-tight container for up to 3 months.