I'm a working outside the home wife and mom who tends to say too much of what's on her mind. For instance, I was talking recipes with a friend and inadvertently blurted out, "Oh, mine is WAY MORE HOMEMADE than that."
Non-stick sauté pan/skillet Spice grinder or spice dedicated coffee grinder
Measure each of the whole spices (cumin seeds, coriander seeds, allspice, mustard seeds and peppercorns) in to a small non-stick skillet and place over medium – medium-high heat. Shake the pan periodically to move the seeds around. Toast the spices in this manner until fragrant and you see a few wisps of smoke rising from the skillet. Remove from heat and pour the spices in to a different bowl or container to cool. Set aside.
While the toasted spices cool, measure the remaining ingredients (brown sugar, seasoned salt, paprika…. etc) and place in a bowl.
Once the whole spices have cooled a bit, place them into your spice grinder or spice dedicated coffee grinder and grind into a powder. Add them into your bowl and mix to combine while mashing up the clumps of brown sugar as you mix.
It can be used on Ribs, Brisket, Chicken... whatever.