In a small bowl, combine brown sugar, Hungarian paprika, smoked paprika, kosher salt, black pepper, white pepper, onion powder, and garlic powder.

Whisk together until all ingredients are evenly distributed and no clumps remain.

Transfer to an airtight jar or container for storage.

To use, apply 1-2 tablespoons of rub per pound of meat, then gently pat it into the surface. For best results, let the rub sit on the meat for at least 30 minutes before cooking, or refrigerate for up to 24 hours for deeper flavor.