Bp's butt rub

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

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