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 <al999@lafn.org> on May 15, 1998
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