All-Purpose BBQ Seasoning

Ingredients

• 1 cup Sea Salt, Medium Fine (no Table Salt, Please)
• ½ cups Dark Brown Sugar, Dried (instructions Below)
• ½ cups Unrefined Evaporated Cane Sugar (no Table Sugar, Please)
• 2 Tablespoons Sweet Hungarian Paprika (the Real Deal, Please)
• 2 Tablespoons Dry Mustard (I Prefer Colman's)
• 2 Tablespoons Granulated Onion (not Onion "powder")
• 2 Tablespoons Chili Powder (Spice Islands Is A Good Store-bought Brand)
• 1 Tablespoon Granulated Garlic (not Garlic "powder")
• 2 teaspoons Celery Salt
• 2 teaspoons Black Pepper, Ground Fresh
• 2 teaspoons Ground Ginger
• 1 teaspoon Ground Cayenne

Preparation Instructions

Preheat your oven to 170°.

Pour the sea salt and dark brown sugar on a large sheet pan, mix well, and spread the mixture evenly over the entire pan.

Bake the salt/sugar mixture for 60 minutes, or until the sugar is very dry.

Notes: drying the sugar prevents clumping and ensures an even distribution in the final product. Drying it with the salt helps prevent the sugar from becoming a solid sheet. It’s happened to me, and it’s bad. That’s how I developed this method.

Combine the remaining ingredients in a large mixing bowl.

When the sugar is dry, remove the pan from the oven and let cool. Once cool, grind the mixture well in the pan by rolling it with a rolling pin. Do this several times in alternating directions.

Sift the salt/sugar mixture into the mixing bowl. I use a fine mesh strainer and a pestle to break it up further. Toss out any rock-like clumps.

Mix all the ingredients very well (I use a large whisk) and store in an airtight container.