| 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
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