Adapted and modified from Cook's Illustrated "The Best Recipe, Grilling & Barbecue". A great spice rub for "low and slow" cooked meats, especially pork butt and beef brisket.

4 Tablespoons Paprika, Preferably	-Firmly Packed
-Spanish Smoked	2 Tablespoons Kosher Salt
1 Tablespoon Chili Powder	1 Tablespoon Oregano, Dried
1 Tablespoon Pasilla Chile Powder	2 Tablespoons Black Pepper,
2 Tablespoons Cumin, Ground	-Freshly Ground
3 Tablespoons Dark Brown Sugar,	1 Teaspoon Cayenne

Mix all ingredients together and store in an airtight container. To use, sprinkle and pat into surface of meat before barbecuing. The flavor will be more fully developed if applied to meat 1 or 2 days in advance. After applying rub, wrap the meat tightly in plastic wrap and store in refrigerator until time to cook.