Memphis Dry Rub

Ingredients

• 1.5 tsp celery seed – lightly crushed
• 6 tbsp sweet paprika
• 4 tbsp light brown sugar
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp dry mustard
• 1.5 tsp cayenne pepper

Instructions

1. Lightly crush the celery seed in a mortar and pestle or under a rolling pin until fragrant but not powdered.
2. In a medium bowl, whisk together sweet paprika, light brown sugar, kosher salt, black pepper, garlic powder, onion powder, dry mustard, and cayenne pepper until uniform; whisk in the crushed seeds.
3. Use immediately by patting meat dry and applying 1–1.5 tbsp rub per pound, pressing to adhere; let seasoned meat rest 20–30 minutes before cooking.
4. Store leftover rub in an airtight container in a cool, dark place up to 3 months; stir before each use.