Hand blended with onion, coriander, garlic, ginger, sugar, black pepper, smoked mesquite salt, allspice, cinnamon, thyme, nutmeg, scotch bonnet, organic habanero chile powder, clove, chives, granulated honey, orange zest, and smoked sweet paprika.
As a rule of thumb you should use about 1 or 2 tablespoons of dry rub per pound of chicken or pork. For fish 1/2 that amount might be enough.