A lot depends on how much you use throughout the year.
I tend to need 20 or so pounds of rub per year for church events and so I make mine using the 8-3-1-1 formula from Alton Brown and confirmed by Myron. I also buy Myron's basic meat rub for use at home and as gifts -- though my blend and Myron's are similar :mrgreen:
Last batch was 8# light brown sugar, 3# salt, 1# chili powder, 1# Spanish paprika, 1# blend of cayenne, black pepper, granulated garlic, onion powder, and I think dried basil. And yes, I used pounds as my unit of measure for this batch. I like weight better than "measure" scaling and keeping recipes correct.
