Pork Dry Rub

July 30, 2011 11:45:39 AM PDT
From Bull and Bear/ Public House Executive Chef David Blonsky

Yield: 19 oz

one-quarter cup Dark Brown Sugar
one-half cup Raw Sugar (turbinado)
one-cup Hungarian Paprika
2 oz Garlic Salt
1 oz Onion Powder
1 oz Ground Ginger
one-half oz Chili Powder
2 tbs. Cayenne Pepper
2 tbs. Dried Oregano
3 tbs. Celery Salt
3 tbs. Ground Black Pepper

Mix all ingredients in a large mixing bowl and set aside.