1/4 cup kosher or coarse sea salt

1/4 cup packed dark brown sugar

1/4 cup paprika

3 tablespoons freshly ground black pepper

1 tablespoon garlic powder

1 tablespoon dried onion flakes

1/2 to 1 teaspoon cayenne pepper

1/2 teaspoon celery seeds

In a medium bowl, combine all ingredients and whisk well. Transfer to a jar, cover and store away from heat and light. Makes about 1 1/4 cups. The rub, which works well on pork, beef or chicken, will keep for several months. Recipe adapted from Steven Raichlen’s “Barbecue! Bible: Sauce, Rubs, and Marinades.”