Tony Chachere's Creole RubI found this recipe on the internet, but originally this seasing was introduced to be by a good friend of mine. I find it to be a little bit spicey for most of my needs, but blended in with other rubs, it is really good. I can't always find it in stores, so that led me for a copycat recipe.
26 ounces salt
1 1/2 ounces black pepper -- ground
2 ounces red pepper -- ground
1 ounce garlic powder -- pure
1 ounce chili powder
1 ounce Monosodium glutamate -- (Accent)