Never wrote it out, made it so many times I vibe it. But here’s what I put in, adjust to taste, dial the heat in as you like:

• Black pepper, fine ground and chunky, whatever I got

• Paprika

• Cayenne

• Chili powder

• Onion powder

• Dehydrated minced onions, go low on the onion powder if you use this one, or exclude it

• Salt

• Parsley flakes, just for color and to break it up so it doesn’t stick too thickly

• Cumin

• Red pepper flakes

That’s the core ingredients, but I’ll throw other stuff like Sazon in there to mix it up. I use rock-bottom, cheapo spices because I make a lot and the less flavorful stuff is more forgiving if my ratios are off. White pepper is pure awesome, can’t afford it.

I put it in a plastic container, shake hell out of it, taste on my fingertip. If one spice comes out above the others, I adjust. I do like to be able to pick out the salt. Nothing overwhelming, but I want to know it’s in there. Having said that, no one but my wife salts food like I do.

Learned working at Eskimo Joe’s in college, had stolen the recipe and lost it 30-years ago. :( The stuff we put on burgers was called “jizz” and only 4 people in the company knew how to make it. Like my black spice, mostly tastes like dust until it mixes with meat juices. If the black spice burns on a small taste, too hot. Even for people like me that are superhot junkies, you can’t cover meat like that. That’s another reason I use the cheapest, bulk spices.

Be glad to tell more, but that’s mostly what I got!