Break up any clumps in the salt, paprika, garlic powder and onion powder with the back of a spoon.

Combine all the ingredients in a small bowl and whisk until the colors are evenly distributed.

Transfer the blend to a clean, completely dry jar with a tight lid.

Label the jar with the date and store it in a cool cupboard for up to 3 months.

Use 1 1/2 teaspoons seasoning per pound of meat, applying it evenly to dry surfaces immediately before cooking.