Mix brown sugar, Italian seasoning, mustard, garlic, paprika, ginger, orange peel, salt, pumpkin pie spice, black pepper, and cayenne in a bowl. Pulse in a spice grinder in a few batches until finely ground. Seal in an airtight container and store in a cool, dry place for up to 2 months.
Our testers used dried orange peel, but you can use fresh grated orange zest--it will just shorten the shelf life of the rub.
From Food Network Kitchens Get Grilling, Meredith, 2005
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