Beef Rub recipe

Ingredients:
2 Tbs. Kosher or Sea Salt
2 Tbs. Ground Black Pepper
1 Tbs. Paprika
1 Tbs. Garlic Powder
1 tsp. Cayenne Pepper (optional)

Preparation:
Combine all ingredients.
Mix well or use a spice grinder.
Don’t apply too heavy, just a medium even coat.

Note:
A rub should be absorbed for the best results, but this does not mean you need to rub it into the meat. Rubs should be applied liberally to moist, thawed meat (preferably under and over the skin of fowl) for at least a couple of hours. You will have a maximum effect if you apply the rub 24 hours before hitting the fire. This allows the rub's ingredients to mix with the meat's natural juices, effectively marinating it without the fuss.
Wrap the meat tightly with foil, or place it in your favorite non-reactive container (Tupperware), and put it back in the refrigerator.
Take the meat out about an hour prior to cooking so it can reach room temperature. This will help considerably to shorten the smoking time.