| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
3 |
Servings |
INGREDIENTS
| 1 |
tb |
Ground black pepper |
| 2 |
ts |
Cayenne pepper powder [opt.] |
| 2 |
tb |
Mild chile powder |
| 2 |
tb |
Cumin |
| 2 |
tb |
Packed dark brown sugar |
| 1 |
tb |
Granulated white sugar |
| 1 |
tb |
Ground dried oregano |
| 4 |
tb |
Paprika |
| 2 |
tb |
Salt |
| 1 |
tb |
Ground white pepper |
| 3 |
tb |
Celery salt |
| 3 |
tb |
Garlic powder |
INSTRUCTIONS
To prepare the rub, simply mix all ingredients together. This rub yields
enough to coat about 4 slabs. Store leftover rub in an airtight jar or in
the freezer.
Cook's Illustrated, July/Aug. 1994, Page 13. Credit: A. Cort Sinnes.
Nationality: USA Course: preparation Season:any Method: mixed
Start to Finish 5 minutes Preparation a minute or less Attention 5 minutes
Finishing a minute or less
Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook
NOTES : Makes 1 1/2 cup. This dry rub is a fairly traditional combination
of flavors. Feel free to adjust amounts, or to add or subtract
ingredients.
Recipe by: Cook's Illustrated, July/Aug. 1994, Page 13
Posted to MC-Recipe Digest by "Hobbs, D B USO"
<hobbs@lbcapo1.uso.unisys.com> on Mar 20, 1998
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