I looked at several rub recipes and then mixed up this with what was on hand and what I know I like. As a beginner smoker, I have used it on pork, chicken, beef and hot dogs. Left out salt because of bp issues (except what is in the Adobo). So far I like it pretty good, but wonder if the more experienced here see obvious improvements in additions, deletions or changing ratios. It was killer good on the hot dogs.
Parts by volume:
2 Spanish Paprika
2 Onion powder
2 Garlic powder
1 Celery seed
1 Adobo w/pepper
1 Old Bay
1/2 Cayenne
1 Dry minced garlic
1/2 Cinnamon
1 Black pepper
2 Brown Sugar
Parts by volume:
2 Spanish Paprika
2 Onion powder
2 Garlic powder
1 Celery seed
1 Adobo w/pepper
1 Old Bay
1/2 Cayenne
1 Dry minced garlic
1/2 Cinnamon
1 Black pepper
2 Brown Sugar