This is a basic starting place. Use it once to see what you like and what you want to increase. Adjust the quantities to make it your own super secret special recipe.
Grind the peppercorn in a mill or a coffee grinder. If you are grinding you own celery seeds, grind them as well.
Combine all the ingredients into a bowl, whisk together well and store in an amber jar away from heat and light.
Rub generously on the outside of any meat your plan to grill or smoke. Allow to rest for 15 minutes for the moisture of the meat to hydrate the dry spices and avoid burning.
Grill or smoke low and slow.
For extra moisture in your protein, brine the meat the day before and pat dry a bit before applying the rub. When cooking, low and slow remain the key to success.