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.
Darra Goldstein is editor in chief of The Oxford Companion to Sugar and Sweets, an 888-page reference guide to all things sweet. "The book is really a compendium of human desires, a cultural history of desire for things that are sweet and what it has caused in the world, in both the realm of pleasure and also of pain," she says.