Sizzling dry rub
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | -(up to) | |
| 3 | tablespoons | Powdered; smoke-dried Habaneros |
| 1 | teaspoon | Cumin |
| 1 | tablespoon | Powdered garlic |
| 1 | teaspoon | Powdered onion |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Black 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
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .