In a small bowl, stir together all the ingredients. Use immediately, or store in a tightly covered container for up to 2 months. Rub onto the meat; let stand 30 minutes at room temperature or refrigerate up to 2 hours before grilling. Makes about 1/2 cup.
This is a versatile, moderately hot rub that you can heat up by increasing the chili powder or pepper, or by brushing on spicy barbecue sauce near the end of the cooking time. Don't be a snob about garlic and onion powder: They're just right in a rub.
To turn the rub into a paste for ribs, moisten it with just a little Worcestershire sauce; to make a paste to go on low-fat fish, pork or chicken breasts, use a tablespoon or two of olive oil.
Source: Family Fun (Eatwell)
By LRP from LWL, MA
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