| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Hungarian | Barbecue, Grilled, Rubs, Rubs and sp | 1 | servings | |
INGREDIENTS
| 1 | tb | Chile; ground, New Mexico |
| 2 | ts | Paprika; Hungarian |
| 1 | ts | Cumin; powder |
| 1 | ts | Coriander; ground |
| 1 | ts | Salt |
| 1 | ts | Onion powder |
| 1 | ts | Garlic powder |
| 1/2 | ts | Mustard; dry, coleman's |
| 1/2 | ts | Pepper; black, freshly ground |
| 1/2 | ts | Thyme; leaves, dried |
| 1/2 | ts | Curry powder |
| 1/2 | ts | Allspice; ground |
INSTRUCTIONS
Mix all ingredients. Rub on meat and refrigerate the night before smoking. Comment: Consider halving the chile for a milder rub. Source: Overton Anderson Converted by MM_Buster v2.0l.
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