1 tablespoon Chile, ground, new Mexico
2 teaspoons Paprika, Hungarian
1 teaspoon Cumin, powder
1 teaspoon Coriander, ground
1 teaspoon Salt
1 teaspoon Onion powder
1 teaspoon Garlic powder
1/2 teaspoon Mustard, dry, Coleman
1/2 teaspoon Black Pepper, fresh ground
1/2 teaspoon Thyme, leaves, dried
1/2 teaspoon Curry powder
1/2 teaspoon Allspice, ground
Mix all ingredients. Rub on meat and refrigerate the night before smoking.
NOTE:
Consider halving the chile for a milder rub.