This basic dry rub is delicious on all types of foods, including chicken, although you can add more chili powder and black pepper when using it on heartier meats like beef and lamb. Since the mixture is versatile and keeps well, buy the ground spices in bulk and premix an extra batch to keep on hand.
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1/2 cup dark brown sugar
1/2 cup sweet paprika
1/4 cup kosher salt
1/4 cup chili powder
1/4 cup dry mustard
1 tablespoon freshly ground black pepper
2 teaspoons Old Bay Seasoning
1/2 teaspoon ground ginger
How to Make It
In a small bowl, whisk together all of the ingredients.
The dry rub can be refrigerated or frozen for up to 6 months.