Ingredients

3 Tbs. kosher salt
1/2 c. packed light brown sugar
1/4 c. smoked paprika
1 Tbs. garlic powder
2 Tbs. onion powder
2 Tbs. ground black pepper
2 Tbs. dried oregano
1 tsp. cayenne pepper
2 Tbs. dried thyme

---

Directions

1. Place all ingredients except thyme in the bowl of a food processor. Run food processor until well combined.
2. Add thyme, and pulse food processor until completely incorporated.

To use, rub on all sides of meat 30-60 minutes before cooking (fish and chicken) and up to 12 hours before cooking (pork and beef). Always bring meat or fish to room temperature before cooking.

Store in airtight container; properly stored, keeps for up a year.

Good to know

This works well on ribs, brisket and pulled pork, but is also good on chicken and fish. For chicken and fish, leave on up to one hour only before cooking meat; for beef and pork, you may rub the meat up to 12 hours before cooking. 

For a pulled pork recipe, see my blog entry "Feeding a Crowd". This recipe will make enough rub for 15 - 20 pounts of meat.