Barbecue-style dry rub for ribs
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Ground black pepper |
| 2 | teaspoons | Cayenne pepper powder [opt.] |
| 2 | tablespoons | Mild chile powder |
| 2 | tablespoons | Cumin |
| 2 | tablespoons | Packed dark brown sugar |
| 1 | tablespoon | Granulated white sugar |
| 1 | tablespoon | Ground dried oregano |
| 4 | tablespoons | Paprika |
| 2 | tablespoons | Salt |
| 1 | tablespoon | Ground white pepper |
| 3 | tablespoons | Celery salt |
| 3 | tablespoons | Garlic powder |
Directions
To prepare the rub, simply mix all ingredients together. This rub yields enough to coat about 4 slabs. Store leftover rub in an airtight jar or in the freezer.
Cook's Illustrated, July/Aug. 1994, Page 13. Credit: A. Cort Sinnes.
Nationality: USA Course: preparation Season:any Method: mixed Start to Finish 5 minutes Preparation a minute or less Attention 5 minutes Finishing a minute or less
Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook NOTES : Makes 1½ cup. This dry rub is a fairly traditional combination of flavors. Feel free to adjust amounts, or to add or subtract ingredients.
Recipe by: Cook's Illustrated, July/Aug. 1994, Page 13 Posted to MC-Recipe Digest by "Hobbs, D B USO" <hobbs@...> on Mar 20, 1998