Spice Rub for Pork and more

I got this recipe from "The Complete Meat Cookbook", by Bruce Aidells and Denis Kelly. I love this stuff and keep a ball jar full in my spice cabinet at all times. It's amazing on pork, but I've used it for beef and other things (they use it for spareribs, which sounds great.)

If you want to give this as a gift, find a nice jar and carefully add these spices, one on top of the other, alternating colors, then at the end, take a paper towel, tissue paper or something and wad it up and push it onto the top of the spices so the jar lid will be tight against it and hold the spices in place during transport.

2 Tb paprika, preferably Hungarian

2 Tb chile powder (I use some I got at Chimayo in NM)

1-2 tsp cayenne pepper

2 Tb granulated garlic or garlic powder (not garlic salt)

2 Tb brown sugar

1 Tb freshly ground cumin

1 Tb Colman's dry mustard

1 tsp ground sage

1 tsp dried oregano

1/4 cup salt

1 Tb freshly ground black pepper

Mix all together. Rub on meat before cooking and let it sit for a few hours in or out of the fridge (cooking right away is still good).