Pour all your ingredients into a medium sized bowl and mix really well.
Transfer to an air tight container and seal. I use mason jars for spices. Love them.
Store in a cool, dry place away from heat and sun.
When ready to use rub generously on meat the night before you cook it.
My process is to slightly moisten the meat with oil. Then I coat the meat with rub. Then I rub it in. Then I cover it and pop it in the fridge overnight. I take the meat out about 30 minutes before I need it so I don't grill cold meat.
You can add anything that suits your fancy to this. Ginger would be nice, Orange or lemon zest would be nice. Even a hit of cumin would give it some extra oomph. Play around until you get the perfect blend for you.