This is my go-to rub for just about everything but brisket. It has a sugar base and it outstanding with pork (ribs, butts, etc.). It is modified from a recipe by legendary Kansas City pitmaster Paul Kirk. Rub can be expensive so this is a great way to save money. I buy my spices in bulk from Amazon.com, Costco, Macey’s, etc.

1 C sugar
1/4 C Lawry’s Seasoned Salt
1/4 C garlic salt
1/4 C celery salt
1/4 C onion salt
1/2 C paprika
3 T chili powder
3 T coarse ground black pepper
1 T lemon pepper
2 t ground sage
1 t dry mustard
1/2 t ground thyme
1/2 t cayenne pepper

Combine all the ingredients in a large bowl and mix with a wire whisk. Makes about 3.5 cups. Put into a shaker bottle for ease in sprinkling on your meat.