bbq dry rub - 12-22-91
- Categories
- Bbq/grill
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Chile, ground, new mexico 6- 4 |
| 2 teaspoons | Paprika, hungarian |
| 1 teaspoon | Cumin, powder |
| 1 teaspoon | Coriander, ground |
| 1 teaspoon | Salt |
| 1 teaspoon | Onion powder |
| 1 teaspoon | Garlic powder |
| ½ teaspoon | Mustard, dry, coleman's |
| ½ teaspoon | Pepper, black, freshly groun d |
| ½ teaspoon | Thyme, leaves, dried |
| ½ teaspoon | Curry powder |
| ½ teaspoon | Allspice, ground |
Mix all ingredients. Rub on meat and refrigerate the night before smoking. Comment: Consider halving the chile for a milder rub.
Source: Overton Anderson
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