This dry rub recipe is very versatile and can be used to flavor long, slow-cooked meats, such as pork ribs and beef brisket, as well as quickly grilled steaks or pork chops. You can make it ahead and store it at room temperature in a tightly sealed jar for two months.

• Makes about 1 cup
• 2 tablespoons paprika
• 2 tablespoons chili powder
• 1 to 2 teaspoons cayenne pepper
• 2 tablespoons granulated garlic or garlic powder
• 2 tablespoons light or dark brown sugar
• 1 tablespoon ground cumin
• 1 tablespoon dry mustard
• 1 teaspoon ground sage
• 1 teaspoon dried oregano
• 1/4 cup salt
• 1 tablespoon freshly ground black pepper

1. Mix all the ingredients together in a small bowl or jar.