Step 1: Combine all the ingredients in a small mixing bowl and break up any lumps with your fingers or a whisk.
Step 2: Store in a tightly covered container away from heat or light. Store for up to 6 months. Use on lamb, pork, or beef.
Try these other rub recipes:
Jamaican Jerk Rub
Basic Barbecue Rub
Shrimp Grilled on Sugarcane with Dark Rum Glaze
Cape Town Lamb