Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com .

　　This rub has all the classic barbecue notes: salt, spice, sweet, and smoky. It is particularly great on ribs but works with pork chops and tenderloin, chicken and even catfish for an authentic low 'n slow barbecued flavor.

　　

Ingredients

2 tablespoons smoky Spanish paprika

　　2 tablespoons kosher salt

　　3 tablespoons sugar

　　2 tablespoons brown sugar

　　1 tablespoon cumin

　　1 tablespoon chile powder

　　1 tablespoon freshly ground black pepper

　　1/2 tablespoon cayenne pepper

　　1 tablespoon onion powder

　　1 tablespoon garlic powder

　　1 tablespoon celery salt

　　1 teaspoon oregano, crushed

　　

Step 1

Combine paprika, salt, sugar, brown sugar, cumin, chile powder, black pepper, cayenne, onion powder, garlic powder, celery salt, and oregano in bowl; mix well. For a smoother rub, puree ingredients in a spice grinder until well combined and all pieces are uniform (the rub will be very fine and tan in color).

　　

Step 2

Extra rub can be stored in an airtight container for up to six months.

　　Chef's note:

　　The great thing about barbecue rubs is that everyone eventually makes their own adaptation of their favorite rub recipe. If you don't "cotton" to a specific spice, leave it out; if you like it hotter, add more pepper or cayenne, and if you think something's lacking, add that too. Just make sure to watch the salt content as you are mixing, many prepared spices include salt and it adds up quickly!

　　Adapted with permission from Girls at the Grill