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.
Amy Thielen, author of The New Midwestern Table and host of Heartland Table, says when it comes to freshwater fish, “the lack of a crust opens up a world of flavor possibilities.”