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Here is mine:

It is based on Emeril Lagasse's "Essence"--my modified mix follows:

2 1/2 tablespoons(smoked)paprika
2 tablespoons (table)salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
(1 tablespoon dry mustard)
(1 tablespoon dry horseradish powder)

My modifications are in ().

In addition, I sprinkle on kosher salt and fresh ground pepper.

For all poultry and fresh pork I brine prior to putting the rub on.

For poutlry I put rub inside the cavity, under the skin and on the skin.
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