Title: Bbq Dry Rub
Categories: Barbeque, Seasonings
Yield: 1 Servings
1 tb Chile, ground, New Mexico
2 ts Paprika, hungarian
1 ts Cumin, powder
1 ts Coriander; ground
1 ts Salt
1 ts Onion powder
1 ts Garlic powder
1/2 ts Mustard, dry, Coleman’s
1/2 ts Black Pepper; freshly ground
1/2 ts Thyme, leaves, dried
1/2 ts Curry powder
1/2 ts Allspice, ground
Mix all ingredients. Rub on meat and refrigerate the night before smoking.
Comment: Consider halving the chile for a milder rub.
Posted to MC-Recipe Digest V1 #171
Date: Sun, 28 Jul 1996 12:26:17 -0700
From: Carey Starzinger – BBQ Mailing List
NOTES : MasterCook formatted by: Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
http://members.aol.com/garhow