Sizzling dry rub

1 Servings

Ingredients

QuantityIngredient
2-(up to)
3tablespoonsPowdered; smoke-dried Habaneros
1teaspoonCumin
1tablespoonPowdered garlic
1teaspoonPowdered onion
1teaspoonSalt
1teaspoonBlack pepper

Directions

Date: Wed, 28 Feb 1996 15:14:39 -0600 From: "Goslowsky, George" <gjgoslow@...> For dry rubbing I am partial to the following (all measurement's are approximations or I forgit exactly) Mix well and put into a bottle with a shaker top. Coat the meat lightly with chile oil and dust liberally with the rub. Grill/BBQ as appropriate.

CHILE-HEADS DIGEST V2 #254

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