Outlaw All Purpose Rub

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 This rub can be used on poultry, pork, seafood, and most any other meat.


Ingredients:
 1/4 cup coarse salt (kosher or sea)
 1/4 cup dark brown sugar
 1/4 cup paprika
2 Tablespoons Garlic Powder
 2 Tablespoons freshly ground black pepper
2 Tablespoons ground red pepper (Optional)

 Preparation:
Combine all ingredients in a small bowl and stir to mix. (Your fingers actually work better for mixing the rub than a spoon or whisk does.)
Store the rub in an airtight jar away from heat and light; it will keep for at least 6 months.
Yield: about 1 cup

Note:
 A rub should be absorbed for the best results, but this does not mean you need to rub it into the meat, it means it needs time to absorb. Rubs should be applied liberally to moist, thawed meat (preferably under and over the skin of fowl). You will have a maximum effect if you apply the rub 24 hours before hitting the fire, but  you should allow at least 2 hours if possible. This allows the rub's ingredients to mix with the meat's natural juices, effectively marinating it without the fuss.  
Wrap the meat tightly with foil, or place it in your favorite non-reactive container (Tupperware), and put it back into the refrigerator.
Take the meat out about an hour prior to cooking so it can reach room temperature. This will help considerably to shorten the smoking time.