Barbecue-style Dry Rub For Ribs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 3 | Servings | |||
INGREDIENTS
| 1 | T | Ground black pepper |
| 2 | t | Cayenne pepper powder [opt.] |
| 2 | T | Mild chile powder |
| 2 | T | Cumin |
| 2 | T | Packed dark brown sugar |
| 1 | T | Granulated white sugar |
| 1 | T | Ground dried oregano |
| 4 | T | Paprika |
| 2 | T | Salt |
| 1 | T | Ground white pepper |
| 3 | T | Celery salt |
| 3 | T | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 157
Calories From Fat: 28
Total Fat: 4.3g
Cholesterol: 0mg
Sodium: 9512.9mg
Potassium: 560.1mg
Carbohydrates: 47.4g
Fiber: 8.7g
Sugar: 10.6g
Protein: 5.8g