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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 good...so 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.