Ingredients

• 1/2 tablespoon cane sugar
• 1 tablespoon chili seasoning
• 1 tablespoon black pepper
• 1 tablespoon lemon zest
• 1 tablespoon parsley flakes
• 2 teaspoons sweet basil
• 1 teaspoon ground cumin
• 1 teaspoon rubbed sage
• 1 teaspoon dried rosemary leaves, crushed
• 1/2 teaspoon cayenne

Preparation

Combine all of the ingredients and blend well.  Store in an airtight container.

Makes about 8 ounces.

Related information

• Paul Kirk's championship chicken barbecue