Barbecue-style dry rub for ribs

Yield: 3 Servings

Measure 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

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

Similar recipes