Mix all ingredients in a small bowl until well combined. No clumps, no drama.
Pat your protein dry (chicken, pork, or brisket). A dry surface drinks in rub better, and your crust will thank you.
Generously coat the surface with the rub. Massage it in with clean hands for even coverage.
Let it rest for 15–30 minutes on the counter or in the fridge for a deeper flavor. If you’re in a rush, go ahead and grill—taste will still be fantastic.
Cook as you normally would: grill, roast, or slow-smoke until your protein hits the safe internal temp and a gorgeous crust forms.
