bbq dry rub - 12-22-91

1 servings
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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