Yield: 1 Servings
|2 \N||-(up to)|
|3 tablespoons||Powdered; smoke-dried Habaneros|
|1 tablespoon||Powdered garlic|
|1 teaspoon||Powdered onion|
|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, .