Myron Mixon Meat Rub Recipe

1 cup sugar
2 tablespoons chili powder
2 tablespoons mustard powder
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons ground cumin
½ teaspoon cayenne pepper
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper

In a large bowl, combine all the ingredients.
Stir to combine thoroughly.
You can store this rub in an airtight container indefinitely, but it’ll begin to lose its strength after about 3 months—and if I had any left after 6 months, I’d make a new batch.