Hopefully, someone will like this. I started using this originally for smoking meat (BBQ, low and slow) but today I use it on almost any meat and fish: baked, grilled and seared.
It is a great place to start for wings and fish is great baked and seared.
½ cup Onion Powder
½ cup Garlic Powder
¼ cup Kosher Salt (after grinding fine)
½ cup Ground Tellicherry Peppercorns
1 cup Dark Chili Powder
1 cup Paprika
I usually make 2 batches and then vacuum seal it in bags to keep it dry.
This smoked salmon (warm smoked) was seasoned with this dry rub & garlic.