Spice Rub for Everything!

• 13 cup coarse salt
• 14 cup packed light-brown sugar
• 14 cup paprika
• 2 tablespoons ground black pepper
• 2 tablespoons dried oregano
• 2 tablespoons dried thyme leaves
• 1 tablespoon cayenne pepper (optional)

1. In a small bowl, combine all the ingredients, using your hands to break up the sugar.
2. Store in an airtight container, away from heat and light, up to 6 months.
3. For each pound of meat, poultry, or seafood: First coat with 2 to 3 teaspoons vegetable oil, then 1 to 2 tablespoons of spice rub.
4. You can either grill foods immediately or let them sit and develop for more flavor.
5. If preparing ahead of time (up to 24 hours), you can apply the rub to chicken and turkey parts, steaks, pork chops, lamb chops, ribs, brisket, or pork shoulder.
6. (The larger the cut, the more it will benefit from a long coating time).
7. Cover and refrigerate.
8. Bring to room temperature before grilling.
9. Fish and shrimp are best grilled within an hour of rubbing.
10. Rubs are great for roasting and broiling!

coarse salt, lightbrown sugar, paprika, ground black pepper, oregano, thyme, cayenne pepper

Taken from www.food.com/recipe/spice-rub-for-everything-208233 (may not work)