Barbeque Dry Rub

      4 tb Cumin                               2 tb Salt
      4 tb Thyme                               2 tb Curry Powder
      4 tb Garlic powder                       1 tb Onion Powder
      4 tb Black Pepper, freshly ground        1 tb MSG or other flavor enhancer
      2 tb Cayenne Pepper                           -(optional)

  In a small bowl or glass jar with a lid, combine all the ingredients. Stir
  or shake to mix.  Use immediately or store in a cool, dark place for
  several months.

  This rub is pretty strong and so I do not recommend it for thin cuts (like
  ribs).  But it is swell on heavier cuts of meat such as beef round, prime
  rib, pork shoulders, and even the whole hog.  With this recipes, you have
  enough for five shoulders or four hams.  Best if you let the meat marinate,
  loosely covered, in the refrigerator for a good twenty-four to forty-eight
  hours after being rubbed.

  Source:  John Willingham's World Champion BBQ