astray recipes: Dry rubs

Categories: None; Posted
Yield: 1 Servings

Measure	Ingredient
¾ cup	Paprika
2 tablespoons	Chili powder
¼ cup	Ground black pepper
2 tablespoons	Garlic powder
2 tablespoons	Onion powder
2 teaspoons	Cayenne pepper
½ cup	Paprika
½ cup	Turbinado sugar
½ cup	Ground black pepper
4 teaspoons	Dry mustard
¼ cup	Salt
2 teaspoons	Cayenne pepper
¾ cup	Paprika
2 tablespoons	Onion powder
¼ cup	Ground black pepper
2 tablespoons	Dry mustard
¼ cup	Celery salt
2 teaspoons	Cayenne pepper
¼ cup	Sugar
	Zest of 3 or 4 lemons; dried & minced
¼ cup	Ground white pepper
2 tablespoons	Garlic powder
¼ cup	Ground black pepper
1 tablespoon	Cayenne pepper
¼ cup	Celery salt
1 tablespoon	Dried thyme; crumbled
¼ cup	Brown sugar; packed
2 teaspoons	Dried sage
¼ cup	Ground allspice
2 teaspoons	Ground nutmeg
¼ cup	Onion powder
2 teaspoons	Ground cinnamon
2 teaspoons	Salt
2 teaspoons	Dried thyme; crumbled
¼ cup	Brown sugar; packed
½ cup	Dried new mexican red chiles; ground
3 tablespoons	Ground cumin
1 tablespoon	Dried oregano; crumbled
½ cup	Ground dried ancho chile
3 tablespoons	Salt
¾ cup	Paprika
2 tablespoons	Chili powder; hot
¼ cup	Ground black pepper
2 tablespoons	Garlic powder
¼ cup	Salt
2 tablespoons	Onion powder
2 teaspoons	Cayenne pepper

WILD WILLY'S #1DERFUL RUB

SOUTHERN SUCCOR RUB

POULTRY PERFECT RUB

RAGIN' CAJUN RUB

SWEET SENSATION

SOUTHWEST HEAT

JAMAICAN JERK RUB

Chiles in a rub should leave an afterglow in the throat, not a raging conflagration. Dried ground chiles, such as Ancho or New Mexican red, offer earthy savor and sweetness with a moderate level of firepower. Powders made from Jalapenos and Chipotles (smoked Jalapenos) turn up the thermostat a little higher, and Cayenne or Habanero chiles can shoot the mercury right out the top.

Busted by Christopher E. Eaves <cea260@...> Recipe by: Smoke and Spice - CL & B Jamison Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Mar 13, 1998

dry rubs