South Carolina barbecue pit master J.T. Handy shared this recipe while at Nicholls State University's Culinary School in Louisiana. Use raw Louisiana cane sugar if you have it!
Makes about 3 cups
1 cup Turbinado sugar (cane sugar)
½ cup granulated sugar
1/3 cup Kosher salt
½ cup sweet paprika
1 tablespoon Cajun seasoning
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon black pepper
Combine all the ingredients and sift to incorporate the spices completely.
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