Just emptied four of the Parmesan cheese bottles. Contents are vac sealed and ready to put in the freezer. After washing the containers, I will load with different rubs and label with rub name and recipe.
I think the brand is Fiesta - they have several large size (maybe 24 oz?) shakers with wide mouths. I use these for my rub mixes. I take the leather awl tool on my Swiss army knife and widen the holes on the shaker, and hold it about 2 feet over the meat, and shake vigorously and pat down. Then, I may get crazy and lay on an extra layer of brown sugar (there is some brown sugar in my rub as well.)
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I keep my rubs in a sealed jar or plastic container, and just spoon it out when its time to use. I've found some of the rubs like MMD with brown sugar in them tend to clump up between uses, even tightly sealed, making use of a shaker problematic.
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