Sift all ingredients together. Store in an airtight container away from sunlight. To use, sprinkle ribs, brisket, or chicken as if you were putting on heavy salt and pepper.
From Smokestack Lightning: Adventures in the Heart of Barbecue Country by Lolis Eric Elie and Frank Stewart, Ten Speed Press 2005.
New York chef Melissa Daka, owner of Eolo and Pastai, says wines from Sicily's Mount Etna are "intense just like the fireworks of the lava that spits out of the volcano."