Combine the brown sugar, salt, pepper, paprika, garlic powder, onion powder, and cayenne together in a small bowl until everything is well combined.
Use immediately, or store in an airtight container for up to 2 weeks in the pantry.
Before applying a dry rub, it is important to pat the meat or vegetables dry with a paper towel to ensure that the rub sticks evenly to the surface and adheres well.
Notes
Paprika: While smoked paprika is best for a smokey undertone, feel free to use regular paprika if that is what you have on hand. Cayenne Pepper: Feel free to increase or decrease the amount added to control the spice level of your rub. Salt: Use kosher salt for best results, not table salt or iodized salt.