This barbecue rub may be used on poultry, pork, seafood, and all varieties of meat. You can vary the heat level by using hot paprika instead of sweet. Try it with the interesting Beer-Can Chicken recipe.
cup coarse salt (kosher or sea)
cup dark brown sugar
cup sweet paprika
tablespoons freshly ground black pepper
Put the salt, brown sugar, paprika, and pepper in a small bowl and stir to mix. Store the rub in an airtight jar away from heat and light; it will keep for at least 6 months.