Here's one we us exclusively. Great on grilled ribs, chicken, pork roast etc.

1 1/2 T table salt
1/2 t. celery salt
2 T packed dark brown sugar
1 T freshly ground black pepper
1 T citric acid ( "Fruit Fresh" )
1/2 t. garlic powder
1 t. freshly ground white pepper
1 t. chili powder
1/2 t. onion powder
1/2 t. paprika
1/2 t. dried basil
1/4 t. ground thyme
1/2 t. dry mustard
Mix all ingredients in glass jar or plastic container that has a tight-fitting lid. Shake to mix. Use immediately or store in cool, dark place for up to two months.

This was the recipe from the late Dennis Getto, who was the food critic of the Milw. Journal. It's a keeper.

-C