I’m not sure where the American version of a spice rub was born, but if I had to guess a birthplace, I’d name Memphis. Memphans make extensive use of rubs—often to the exclusion of mop sauces or barbecue sauces. This rub is especially delicious used on smoke-roasted ribs and pork shoulders.
Combine the paprika, brown sugar, granulated sugar, salt, Accent (if using), celery salt, black pepper, cayenne, dry mustard, and garlic and onion powders in a jar, twist the lid on airtight, and shake to mix. The rub can be stored away from heat and light for at least 6 months.