Grind the celery seeds and oregano into a powder with a spice grinder or mortar and pestle. Place in a plastic pint container. Add the chili powder, paprika, brown sugar, dry mustard, cumin, cayenne, garlic powder, onion powder, 7 tablespoons salt and 4 tablespoons pepper. Cover the container and shake vigorously until the mixture is blended, 30 seconds.
Cook’s Note
Sprinkle the rub on top of pork butt or ribs and let sit overnight.
Tools You May Need
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.