Shotgun’s Go-To Rub

Although I do like to experiment with different rubs and pastes, this is the one I use most often.  In any recipe where I don’t specify a unique rub, this is the one I’m using.  It’s great on beef, pork, or chicken!

Here’s the recipe:

• 1 cup sugar
• 1/3 cup paprika
• And 2 Tablespoons each: Kosher salt, black pepper, lemon pepper, mexican chili powder, cayenne pepper, onion powder & garlic powder

Mix together and use generously.  I usually use regular yellow mustard on the meat I’m cooking to help the rub stick better, but occasionally I’ll use honey, syrup, or evoo.