Title: Dry Rub for Barbequed Chicken
Categories: Rubs
Yield: 1 Servings

1/2 c Paprika
1/4 c Brown sugar
1/8 c Salt
1/8 c Garlic powder
1/8 c Dried chipotles peppers
-ground
1 tb Celery salt
1 tb Onion powder
1 tb Pepper, black, fresh ground
1 tb Chimayo red chile, ground

Mix thoroughly. To me, the thing that makes this outstanding is the
chipotles. And note that these are not the canned ones in adobo - they're
dried. This makes their smokiness a bit more intense. You might have
difficulty finding them. Look for them in the Hispanic section of larger
grocery stores. Same with the Red pepper, use cayenne instead.

Posted to MealMaster Recipes List, Digest #153

Date: Sat, 01 Jun 1996 08:55:28 -0700

From: cstarz@teleport.com (Carey Starzinger)