3 parts Season Salt
2 parts Sugar
1 part Chile Powder
½ part Garlic Salt (or powder)
1 part Paprika
Place all ingredients into a tupperware-type bowl and shake until mixed well (make sure the lid is on the bowl before you shake, genius). Rub well into beef, pork or poultry. Wrap meat in foil paper and let the meat marinade for at least 2 hours (overnight, if possible). Add more or use less chile powder, depending how hot you want the rub (come on, Nancy, spice it up!!!).
