Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | -(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 |
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, .