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