I recently used this rub recipe from How to Grill by Steven Raichlen on some boneless/skinless chicken breasts and boneless pork chops. After adding the rub, I let them sit in the refrigerator for a few hours. (If you can let them sit over night, that’s even better.) I threw them on a hot grill, and in just a few minutes they were ready.

1) 1/4 cup firmly packed brown sugar
2) 1/4 cup sweet paprika
3) 3 Tbsp black pepper
4) 3 Tbsp coarse salt
5) 1 Tbsp hickory-smoked salt
6) 2 tsp garlic powder
7) 2 tsp onion powder
8) 2 tsp celery seeds
9) 1 tsp cayenne pepper

Makes about 1 Cup. Use 2-3 tsp per pound of meat. Store rub in an airtight jar away from heat or light; it will keep for at least 6 months.