Yield: 8 Servings
|11 ounces||Can chili powder-fine ground|
|1 tablespoon||Cayenne pepper|
|2 tablespoons||Black pepper|
|4 tablespoons||Garlic powder|
|½ cup||Lemon juice|
Thoroughly coat all surfaces of the meat with lemon juice, and rub in well. Combine all of the dry ingredients in a bowl, and sprinkle generously all over the meat, rubbing in well. Make sure that the meat is entirely covered. Store leftover rub in a tightly sealed container in the 'fridge.
Recipe By : Chile Pepper Magazine - Sep/Oct 1990