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Dry Rub #1 (row)

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CATEGORY CUISINE TAG YIELD
1 Servings

INGREDIENTS

2 T Salt
3 T Brown sugar
1 T Allspice
2 T Ground cumin
2 T Chili powder
2 T Freshly cracked black pepper
1 T Cayenne pepper
4 T Paprika

INSTRUCTIONS

I got these from the "Recipe of the Week" on the Mind Body Soul
Network. Thought you might enjoy them. Don't know if they will beat
Wild Willy's Number One-derful Rub, but they sould be worth a try.
Combine the ingredients until well blended. Rub on chicken, fish,  beef
or lamb and grill. Store leftover rub in an airtight jar.  HINTS: For
stronger flavor let the chicken, meat or fish marinate  with the rub on
for 1-3 hours before grilling. I used the Londolozi  recipe on rack of
lamb. The recipe called for plain yogurt to top the  rub. For two
racks, I used the entire dry rub recipe and 1 cup of  yogurt. Try this
same procedure on chicken or fish for a moist,  scrumptious result. If
you wish, eliminate salt from dry rubs 1 and  3. Double or triple the
recipe to give as a hostess gift. Posted to  CHILE-HEADS DIGEST by Tod
Ransdell <teransdell@worldnet.att.net> on  May 23, 1998

A Message from our Provider:

“Some minds are like concrete, thy’re roughly mixed up and permanently set.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 356
Calories From Fat: 83
Total Fat: 9.9g
Cholesterol: 0mg
Sodium: 14271.7mg
Potassium: 1373.8mg
Carbohydrates: 75.7g
Fiber: 19.1g
Sugar: 44.8g
Protein: 9.2g


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