This makes enough for about 5 pounds of meat.

1 tablespoon ground roasted cumin seeds
1 tablespoon chili powder blend
1 tablespoon sugar
1 tablespoon kosher salt
1 tablespoon freshly-ground black pepper
1 tablespoon dried Mexican oregano, crumbled
2 teaspoons garlic powder

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.