Dry rubs

Yield: 1 Servings

Measure Ingredient
¾ cup Paprika
2 tablespoons Chili powder
¼ cup Ground black pepper
2 tablespoons Garlic powder
2 tablespoons Onion powder
2 teaspoons Cayenne pepper
½ cup Paprika
½ cup Turbinado sugar
½ cup Ground black pepper
4 teaspoons Dry mustard
¼ cup Salt
2 teaspoons Cayenne pepper
¾ cup Paprika
2 tablespoons Onion powder
¼ cup Ground black pepper
2 tablespoons Dry mustard
¼ cup Celery salt
2 teaspoons Cayenne pepper
¼ cup Sugar
Zest of 3 or 4 lemons; dried & minced
¼ cup Ground white pepper
2 tablespoons Garlic powder
¼ cup Ground black pepper
1 tablespoon Cayenne pepper
¼ cup Celery salt
1 tablespoon Dried thyme; crumbled
¼ cup Brown sugar; packed
2 teaspoons Dried sage
¼ cup Ground allspice
2 teaspoons Ground nutmeg
¼ cup Onion powder
2 teaspoons Ground cinnamon
2 teaspoons Salt
2 teaspoons Dried thyme; crumbled
¼ cup Brown sugar; packed
½ cup Dried new mexican red chiles; ground
3 tablespoons Ground cumin
1 tablespoon Dried oregano; crumbled
½ cup Ground dried ancho chile
3 tablespoons Salt
¾ cup Paprika
2 tablespoons Chili powder; hot
¼ cup Ground black pepper
2 tablespoons Garlic powder
¼ cup Salt
2 tablespoons Onion powder
2 teaspoons Cayenne pepper

WILD WILLY'S #1DERFUL RUB

SOUTHERN SUCCOR RUB

POULTRY PERFECT RUB

RAGIN' CAJUN RUB

SWEET SENSATION

SOUTHWEST HEAT

JAMAICAN JERK RUB

Chiles in a rub should leave an afterglow in the throat, not a raging conflagration. Dried ground chiles, such as Ancho or New Mexican red, offer earthy savor and sweetness with a moderate level of firepower. Powders made from Jalapenos and Chipotles (smoked Jalapenos) turn up the thermostat a little higher, and Cayenne or Habanero chiles can shoot the mercury right out the top.

Busted by Christopher E. Eaves <cea260@...> Recipe by: Smoke and Spice - CL & B Jamison Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Mar 13, 1998

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