In a 16 ounce jar, with a lid, add all ingredients. Close lid and shake until all spices are well blended. If for some reason you use some brown sugar rather than granulated, make sure that it is broken up to a very fine state, and it is mixed well with the other ingredients.
This may be stored in a lidded glass container for several weeks at room temperature.
This rub is very good on pork. It is very low in salt and brings out the flavor of the pork. Just sprinkle it very liberally on either ribs or a pork butt and let stand for 30 or 40 minutes. It will start to have a wet look. Now is the time to put in the smoker. If you would like a little more heat in your dry rubs add another 1/2 to 1 teaspoon cayenne pepper.
4 teaspoons Hungarian paprika
1 teaspoon salt
2 teaspoons onion powder
2 teaspoons black pepper
1 1/2 teaspoons white pepper
1 teaspoon cayenne
1 teaspoon garlic powder
1 1/2 teaspoons dry mustard
1 1/2 teaspoons granulated brown sugar