Spicy Memphis Dry Rub

• 2 tablespoons ground paprika
• 2 tablespoons unpacked light brown sugar
• 1 tablespoon dry mustard
• 1 tablespoon ground cayenne pepper
• 1 tablespoon kosher salt
• 1 tablespoon granulated onion
• 1 tablespoon crushed red pepper flakes
• 1 teaspoon granulated garlic
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano

1. Combine the paprika, brown sugar, mustard, cayenne, salt, onion, red pepper flakes, garlic, black pepper, thyme, and oregano in a small airtight container and shake to thoroughly mix.
2. The rub will keep for up to 1 month sealed and stored in a cool, dry place.

ground paprika, brown sugar, mustard, ground cayenne pepper, kosher salt, onion, red pepper, garlic, freshly ground black pepper, thyme, oregano

Taken from www.epicurious.com/recipes/food/views/spicy-memphis-dry-rub-383696 (may not work)