All-purpose Barbecue Rub
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1/2 | c | Paprika |
| 2 | T | Ground cumin |
| 2 | T | Chile powder, mild |
| 2 | T | Ground black pepper |
| 1 | t | Cayenne pepper powder |
| 1/2 | t | Ground cloves |
INSTRUCTIONS
Mix all ingredients in small bowl. Makes 1 cup. This rub, adapted from Big Flavors of the Hot Sun (Morrow, 1994), is a little sweet, a little hot, with just a hint of clove. It can be used on just about anything that you plan to barbecue, that is, to cook over low, indirect heat for a long period of time. For large red-meat roasts, such as leg of lamb or standing rib, increase the cayenne pepper from one teaspoon to one tablespoon and substitute one teaspoon cinnamon for the ground cloves. Cook's Illustrated, July/Aug. 1995, Page 21. Credit: Chris Schlesinger and John Willoughby. Nationality: USA Season:any Method: combined Start to Finish 5 minutes Preparation 5 minutes Attention a minute or less Finishing a minute or less Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook Recipe by: Cook's Illustrated, July/Aug. 1995, Page 21. Posted to MC-Recipe Digest by "Hobbs, D B USO" <hobbs@lbcapo1.uso.unisys.com> on Mar 10, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 396
Calories From Fat: 150
Total Fat: 17.9g
Cholesterol: 0mg
Sodium: 353.3mg
Potassium: 2896.6mg
Carbohydrates: 74g
Fiber: 43.9g
Sugar: 11.5g
Protein: 19.3g