This makes enough for about 5 pounds of meat.
1 tablespoon ground roasted cumin seeds
1 tablespoon chili powder blend
1 tablespoon granulated sugar
1 tablespoon kosher salt
1 tablespoon freshly-ground black pepper
1 tablespoon dried Mexican oregano, crumbled
2 teaspoons garlic powder
(Recipe Continues Below)
Stir together all ingredients. Pat the rub thickly over the meat you are going to smoke. Cover and let stand at room temperature for at least 1 hour or refrigerate for up to 24 hours before grilling.
