Source: Frasher's Smokehouse & Lounge, Scottsdale, Arizona - Arizona Republic 7/14/2002

2 tablespoons cayenne pepper
1/4 cup chili powder
1/4 cup cumin
1 cup kosher salt
1/2 cup granulated garlic
1/4 cup dry mustard
2 tablespoons oregano
1/2 cup paprika
1/4 cup ground black pepper
2 tablespoons sage
1/2 cup brown sugar

Mix all ingredients. Store in an airtight container. Will keep in the refrigerator for several weeks.

Makes about 4 cups of dry rub.