| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seasoning | 1 | Servings | ||
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) |
INSTRUCTIONS
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.
A Message from our Provider:
“God is waiting for you”