Yield: 1 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Salt |
4 tablespoons | Sugar; (brown or refined) |
2 tablespoons | Ground Cumin |
2 tablespoons | Chile; (I use De Arbol, but whatever sounds good to you will work) |
1 tablespoon | Paprika; (All this does is just add some color) |
1 tablespoon | Ground Mustard |
2 teaspoons | Ground Pepper |
1 teaspoon | Ground Garlic |
1 teaspoon | Thyme |
This is a fairly basic rub I use for pork...it works for me. I use whole spices and grind them. Better flavor that way. Shake on your meat ( no need to RUB it in) and refridgerate for 24 to 48 hours. Whip out your meat and start cookin over low heat 225 Deg.
Posted to CHILE-HEADS DIGEST by Bob Pierce <al999@...> on May 15, 1998