Excellent as written for pork butt, ribs, and brisket.
Sugar burns at 350°, so eliminate the sugar if you are cooking above that like chicken.
The salt is kosher salt or another coarse salt. I suggest Diamond Crystal Kosher salt. You can use others. 1 teaspoon table salt = 1 1/4 teaspoon Morton kosher salt = 2 teaspoons Diamond Crystal kosher salt
I frequently cut the salt in half.
I usually use chili powder for the full first “1” but you can divide that and use another spice.
The second “1” is usually divided into 2 or 3 parts.
Choices for the other spices: onion powder, garlic powder, black pepper, white pepper, cayenne pepper, crushed red pepper, chili powder, thyme, coriander, cumin, oregano, rosemary, sage.
If you are using a sauce with the meat, matching the spice profile of the sauce is a pro move.
Store in an airtight container at room temperature for only a few months.
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