barbeque dry rub

Categories
Rubs
Yield
1 Servings
MeasureIngredient
4 tablespoons Cumin
4 tablespoons Thyme
4 tablespoons Garlic powder
4 tablespoons Black Pepper, freshly ground
2 tablespoons Cayenne Pepper
2 tablespoons Salt
2 tablespoons Curry Powder
1 tablespoon Onion Powder
1 tablespoon MSG or other flavor enhancer (optional)

In a small bowl or glass jar with a lid, combine all the ingredients.

Stri 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 recomment it for thin cuts (like ribs). Bit 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, losely covered, in the refrigerator for a good twenth-four to forty-eight hours after being rubbed.

Source: John Willingham's World Champion BBQ

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