This is basically good on everything you might grill or put in the oven. You can just dust it on and cook right away, but the longer you let the rub “marinate” the meat before you cook it, the better:

• 1/4 cup kosher salt
• 1/4 cup packed dark brown sugar
• 1/4 cup paprika (I’d recommend spending a bit extra for good stuff since it’s such a big part of the rub — “Pride of Szeged” sweet paprika is a brand I’d recommend; can be found at safeway in a big, red and white rectangular tin for like $6.50)
• 3 tablespoons freshly ground black pepper (note that if you use pre-ground black pepper, you should use a bit less since it’s denser than freshly ground pepper)
• 1 tablespoon garlic powder
• 1 tablespoon dried minced onion
• 1 teaspoon ground red cayenne pepper (less if you’re not a fan of spice, more if you really are)
• 1/2 teaspoon celery seeds (not celery salt)

Combine and mix well (be sure to break up all the brown sugar chunks). To use, sprinkle liberally over whatever you want to cook, patting the spice mix into the meat but not really “rubbing” it in per se. Let it “marinate” the meat for 1-2 hours if possible, but if you need to cook it ASAP it will still be a great addition.

For storage, I’d recommend filling an old spice jar provided it has big enough dispenser holes — bigger Lowry’s seasoning salt shakers, for example. Just make sure the smell from the old spice isn’t lingering if it’s something that will mess with the flavor (like in an old curry powder jar or something). Anything that’s in the rub (onion, garlic, salt, paprika, etc) is definitely safe. I got the jar in the picture above at the container store for $2.49 and it’s perfect, so that’s another option.