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.
Sprinkle the rub on top of pork butt or ribs and let sit overnight.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.