0
(0)
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

A Message from our Provider:

“Hell! I thought it didn’t matter what you believed as long as you were sincere!”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?