Barbeque Dry Rub

Title:
Barbeque Dry Rub

Yield:
1 Servings

Categories:
Seasonings




Ingredients:





     4 tb Cumin


     4 tb Thyme


     4 tb Garlic powder


     4 tb Black Pepper; freshly ground


     2 tb Cayenne Pepper


     2 tb Salt


     2 tb Curry Powder


     1 tb Onion Powder


     1 tb MSG or other flavor enhancer


          --(optional)






 From: cstarz@teleport.com (Carey Starzinger)


 


 Date: Thu, 18 Jul 1996 08:00:17 -0700


 In a small bowl or glass jar with a lid, combine all the ingredients. Stri


 or shake to mix.  Use immediately or store in a cool, dark place for


 several months.


 


 This rub is pretty strong and so I do not recomment it for thin cuts (like


 ribs).  Bit it is swell on heavier cuts of meat such as beef round, prime


 rib, pork shoulders, and even the whole hog. With this recipes, you have


 enough for five shoulders or four hams. Best if you let the meat marinate,


 losely covered, in the refrigerator for a good twenth-four to forty-eight


 hours after being rubbed.


 


 Source:  John Willingham's World Champion BBQ


 


 bbq-digest V2 #033


 


 From the BBQ recipe list.  Downloaded from Glen's MM Recipe Archive,


 http://www.erols.com/hosey.