pork-chicken_rub_experimental.txt

92g | 1/2 cup dark brown sugar (sifted and ground)
69g | 1/4 cup fine grain sea salt
41g | 1/4 cup + 1 teaspoon garlic powder
4g  | 1   tablespoon dry mustard
5g  | 1   tablespoons black pepper (fresh ground, mix sizes)
6g  | 1   tablespoon white pepper
14g | 2   tablespoons + 1 teaspoon onion powder (my own, vidalia)
13g | 2   tablespoons smoked paprika powder
7g  | 1   tablespoon sweet paprika
6g  | 3.5 teaspoon cumin (fresh roasted and ground)
0g  | 1   teaspoon dried oregano
7g  | 1   tablespoon cayenne pepper

Makes about 270g | 1.5 cups

Use 52g | 1/3 cup per 4.5kg | 10 pounds of meat

Optional, if ya like it a bit hot, the sky is the limit though
2-3 tablespoons other hot pepper powder