red's dry rub
| Measure | Ingredient |
|---|---|
| 11 ounces | Can chili powder-fine ground |
| Light | |
| 1 tablespoon | Cayenne pepper |
| 2 tablespoons | Black pepper |
| 4 tablespoons | Garlic powder |
| ½ cup | Lemon juice |
Thoroughly coat all surfaces of the meat with lemon juice, and rub in well. Combine all of the dry ingredients in a bowl, and sprinkle generously all over the meat, rubbing in well. Make sure that the meat is entirely covered. Store leftover rub in a tightly sealed container in the 'fridge.
Recipe By : Chile Pepper Magazine - Sep/Oct 1990
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