|2 tablespoons||Ground cumin|
|2 tablespoons||Mild chili powder|
|2 tablespoons||Ground black pepper|
|1 teaspoon||Cayenne pepper|
|½ teaspoon||Ground cloves|
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Article by Chris Schlesinger and John Willoughby, coauthors of several cookbooks, including Big Flavors of the Hot Sun (Morrow, 1994).
This rub, adapted from Big Flavors of the Hot Sun (Morrow, 1994), is a little sweet, a little hot, with just a hint of clove. It can be used on just about anything that you plan to barbecue, that is, to cook over low, indirect heat for a long period of time. For large red-meat roasts, such as leg of lamb or standing rib, increase the cayenne pepper from one teaspoon to one tablespoon and substitute one teaspoon cinnamon for the ground cloves.
Mix all ingredients in small bowl.
Source: Cook's Illustrated, July/August 1995.
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