Dry Barbecue Rub

This recipe makes about 1 cup of an excellent dry rub for barbecue.

1.300 oz. granulated sugar (3 tbsp.)
0.380 oz. brown sugar (1 tbsp.)
0.600 oz. kosher salt (2 tbsp.)
0.350 oz. cumin (2 tbsp.)
0.558 oz. coarsely ground pepper (2 tbsp.)
0.446 oz. chili powder (2 tbsp.)
1.000 oz. paprika (4 tbsp.)
0.052 oz. cayenne pepper (1/2 tsp.)

Combine all of the ingredients well. Store in a covered container in a cool, dry place.

The recipe is scaled from the excellent River Run Cookbook by Jimmy and Maya Kennedy and Marialisa Calta, pp. 195 - 196.