Emeril's Rustic Rub

I typically make a 3X-5X batch, but do not use 3X-5X the salt.

8     Tablespoons paprika (I use hot Hungarian)
3     Tablespoons cayenne
5     Tablespoons freshly ground black pepper
6     Tablespoons garlic powder
3     Tablespoons onion powder
6     Tablespoons salt (I use kosher)
2 1/2 Tablespoons dried oregano
2 1/2 Tablespoons dried thyme

To Emeril's basic mix I always add guajullo molido and ancho pepper. In addition to the guajullo molido and ancho I also make up a few separate smaller batches with either chipotle, habanero or both, I use the habenero rub for myself or anyone who likes a little heat.

