TO USE: Sprinkle dry rub mix on all sides of the meat (chicken, beef, or pork) and rub it in. If you have time, wrap or cover the meat and refrigerate it for 1 hour (or as long as 12 hours) before cooking. The fridge time will enhance the flavor, but it's also good if you cook the meat right away. Grill, pan fry, or bake the meat according to your preference. Also good for seasoning meat in slow cooker.
VARIATIONS: For a spicier blend, use hot chili powder (rather than mild) and more cayenne, cumin, black pepper. For a sweeter blend, increase the allspice, cloves, mace, and brown sugar. For a smokier blend, omit the sweet paprika and substitute all smoked paprika.