Shelly's Recipe

ALL-PURPOSE BBQ SEASONING

Category: Rubs

1 c sea salt, medium fine (not table salt)
1/2 c unrefined evaporated cane sugar (not table sugar)
1/2 c dark brown sugar, dried (instructions below)
2 tbs sweet Hungarian paprika
2 tbs chili powder
2 tbs granulated onion (not onion powder)
2 tbs dry mustard
1 tbs granulated garlic (not garlic powder)
2 tsp black pepper, ground fresh
2 tsp celery salt
2 tsp ground ginger
1 tsp ground cayenne

Preheat your oven to 170 degrees. Pour the sea salt and dark brown sugar on a large sheet pan, mix well, and spread the mixture evenly over the entire pan. Bake the salt/sugar mixture 60 minutes, or until the sugar is very dry.

Notes: Drying the sugar prevents clumping and ensures an even distribution in the final product. Drying it with the salt helps prevent the sugar from becoming a solid sheet. It's happened to me, and it's bad. That's how I developed this method.

Combine the remaining ingredients in a large mixing bowl. When the sugar is dry, remove the pan from the oven and let cool. Once cool, grind the mixture well in the pan by rolling it with a rolling pin. Do this several times in alternating directions.

Sift the salt/sugar mixture into the mixing bowl. I use a fine mesh strainer and a pestle to break it up further. Toss out any rock-like clumps. Mix all the ingredients very well (I use a large whisk) and store in an airtight container.