I always have bottle of this rub/seasoning in my cupboard.  With BBQ season just around the corner, this is a must-have.  I usually double the recipe, as I go through it quickly.  It takes a burger and a steak to a heavenly place.  Most of the ingredients are readily available, with the possible exception of the hickory smoke powder.  I don’t know if The Spice Mill still has it, but feel free to contact them, as I don’t think it’s on their website.  I use Hickory Smoke Powder, because I don’t grill over charcoal, but on a gas BBQ.  But, it’s great to have on hand when you want a that little extra smoke.  You can purchase it here or here, or wherever you wish.  The Goddess doesn’t receive any monies or goods from the sources she recommends.  Store it in your freezer, or it will become one big, hard lump and you’ll need a chisel to get it out!  Humidity is not its friend.  A note of caution…control the urge to add more, because in this case, less is more.  If over-used, it will impart a bitter flavor, that’s not at all pleasant.  You can also get mesquite powder, but I’ve always preferred hickory…personal taste!

Put all the spices in a plastic bag, seal it and gently shake and turn it around in your hands.  As you can see, I didn’t do that this time around, but it’s absolutely the best way to blend spices thoroughly and evenly.  The picture is of a double batch (and it doesn’t include the Hickory Smoke powder).until it’s all on big happy blend.  Then store in a tightly sealed jar in your cupboard, away from the heat…in other words, on a burger or steak, yes…not the back of the stove!

Just as an aside, I use this on pork, chicken and salmon, as well as some veggies.  But, it is stellar on beef and burgers!