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Combine the brown sugar, salt, oregano, paprika, cumin seed, garlic powder, onion powder, and pepper in a medium bowl. Stir using a wooden spoon until well combined. Store in an airtight container in a cool, dry place for several months.
Preheat the oven to 200°F. Spread the lemon zest evenly over a baking sheet. Toast the zest in the oven for 5 to 7 minutes, until dried out. Stir the zest using a spatula to break up any clumps. Return the baking sheet to the oven and turn the oven off. Leave the zest in the warm oven to cool completely and continue to dry out.
Meanwhile, place the peppercorns and the salt in a spice grinder and grind until the peppercorns are coarsely chopped. Transfer the peppercorn mixture to a small bowl and add the dried lemon zest, onion powder, and garlic powder. Mix to combine using a wooden spoon. Store in an airtight container in a cool, dry place for several months.