Ok my Bbq sauce

[chowmama]

6. Here's mine for pork

2 Tbsp sweet paprika. Can be 50% smoked paprika, but I’d avoid it for meat you’re going to smoke anyway.
1 Tbsp celery salt
2 tsp ground cumin
2 tsp cayenne, or to taste. This depends on the heat of the spice, as well as you. I have used as much as a Tbsp when the jar was weak. If you’re not fond of heat, 1 tsp may be enough. But it should be spicy.

To use, rub meat (usually ribs or some form of pork) with crushed fresh garlic. Optional, but this both flavors the meat and helps the rub to stick. (Or you can add a little garlic powder, say 1 tsp, to the dry mix.) This amount of rub will cover a rack of ribs. Let sit for a while before cooking. Serve the cooked meat with a warmed sweet/tangy barbecue sauce on the side.

Also a good steak rub, +/- the garlic.

Also good as a sprinkle on soups. It tastes much saltier than it is. Chicken noodle with a generous sprinkle will really help a cold, at least temporarily. Repeat as needed.

Large batch – 4oz paprika (1/2 cup). 2oz celery salt (1/4 cup) 1.35oz each cumin and cayenne (2 Tbsp + 2 tsp). Fits (tightly) in half pint jar.