Memphis-Style Bbq Dry Rub

• 1 cup Sea Salt, Medium Fine (no Table Salt, Please)
• 1/2 cups Unrefined Evaporated Cane Sugar (no Table Sugar, Please)
• 1/2 cups Brown Sugar, Golden Or Light
• 2 Tablespoons Sweet Hungarian Paprika
• 2 Tablespoons Chili Powder, Medium Heat (I Use New Mexico)
• 2 Tablespoons Granulated Onion (not Onion "powder")
• 2 Tablespoons Dry Mustard
• 1 Tablespoon Granulated Garlic (not Garlic "powder")
• 2 teaspoons Dry Thyme
• 2 teaspoons Dry Oregano
• 2 teaspoons Black Pepper, Ground Fresh
• 2 teaspoons Celery Salt
• 2 teaspoons Ground Ginger
• 1 teaspoon Ground Coriander
• 1 teaspoon Ground Cayenne (optional, But Recommended)

1. Combine all of the rub ingredients in a large mixing bowl and mix well with a whisk or stand mixer.
2. Store the rub in an airtight container in a cool dark place.
3. Makes about 3 cups.

salt, sugar, brown sugar, sweet hungarian paprika, chili powder, onion, dry mustard, garlic, thyme, oregano, black pepper, celery salt, ground ginger, ground coriander, ground cayenne

Taken from tastykitchen.com/recipes/condiments/memphis-style-bbq-dry-rub/ (may not work)