Sizzling dry rub

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.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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