| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | tb | Salt |
| 4 | tb | Sugar; (brown or refined) |
| 2 | tb | Ground Cumin |
| 2 | tb | Chile; (I use De Arbol, but whatever sounds good to you will work) |
| 1 | tb | Paprika; (All this does is just add some color) |
| 1 | tb | Ground Mustard |
| 2 | ts | Ground Pepper |
| 1 | ts | Ground Garlic |
| 1 | ts | Thyme |
INSTRUCTIONS
This is a fairly basic rub I use for pork...it works for me. I use whole spices and grind them. Better flavor that way. Shake on your meat ( no need to RUB it in) and refridgerate for 24 to 48 hours. Whip out your meat and start cookin over low heat 225 Deg. Posted to CHILE-HEADS DIGEST by Bob Pierce <[email protected]> on May 15, 1998
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