Ran out of dry rub for my world famous Gold Mountain Pork Belly, so I had to make a new batch, improvised as usual from a mix of seasoning salt, black pepper, white pepper, chili powder, smoked paprika, cayenne, onion powder, celery powder, garlic powder, garam masala, sugar, oregano, and this time with some powdered sushi vinegar for zing.  Tested the batch on a few slices of pork belly, flash fried in a pan, which made it taste more intense than if smoked slow and low over coals in the grill, but I just needed to make sure the flavors were balanced.