DallasTailgate.com Dry Rub

3 parts Season Salt
2 parts Sugar
1 part Chile Powder
½ part Garlic Salt (or powder)
1 part Paprika

Place all ingredients into a tupperware-type bowl.  Seal the bowl and shake until mixed well.   Rub well into beef, pork or poultry.   Wrap meat in foil paper and let the meat marinade for at least 2 hours (overnight, if possible).     Add more or use less chile powder, depending how hot you want the rub (come on, Nancy, spice it up!!!).