Prairie Rub

• 3 tablespoons firmly packed light brown sugar
• 3 tablespoons dried Italian seasoning
• 2 tablespoons English-style dry mustard
• 2 tablespoons granulated garlic
• 2 tablespoons sweet paprika
• 1 tablespoon ground ginger
• 1 tablespoon minced dried orange peel
• 2 teaspoons kosher salt
• 1 teaspoon pumpkin pie spice
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper

1. Mix brown sugar, Italian seasoning, mustard, garlic, paprika, ginger, orange peel, salt, pumpkin pie spice, black pepper, and cayenne in a bowl.
2. Pulse in a spice grinder in a few batches until finely ground.
3. Seal in an airtight container and store in a cool, dry place for up to 2 months.
4. Know-How: Our testers used dried orange peel, but you can use fresh grated orange zest-it will just shorten the shelf life of the rub.

brown sugar, italian seasoning, mustard, garlic, sweet paprika, ground ginger, kosher salt, pumpkin pie spice, freshly ground black pepper, cayenne pepper

Taken from www.foodnetwork.com/recipes/food-network-kitchens/prairie-rub-recipe2.html (may not work)