Mix all ingredients together and store in an airtight container.
Use 1/4 tsp per side for a chicken breast/ pork chop or more to taste.
Makes 10 tablespoons or 60 servings at 1/2 teaspoon each.
*My Montreal Steak Seasoning was pretty coarse, so I ground it in a coffee grinder to make it finer.NOTE: If you notice I use Montreal Steak Seasoning as a base for this rub. The reason is because it already contains salt, pepper, garlic, onion and other spices. This cuts down on the number of ingredients one needs to pull out of the cabinet.