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What's your "dirty" dalmatian rub?

I've gotten hooked on briskets and like making my own rubs when I can.  Dalmatian rub can be pretty simple (equal parts kosher salt and black pepper), but I've used that as a starting point and have been gradually adding things to it.  Last brisket was most of the mix resulting from 1/4c kosher salt + nearly 1/4c black pepper + 1T each of garlic powder & onion powder + an unmeasured amount of cumin (I was being kind of cautious with it, and used maybe a tsp).  That brisket turned out really that's going to be the basis for my next brisket's rub...but I'm wondering what else is worth tossing in?  I'm thinking maybe some chili powder.


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