WILD WILLY'S #1DERFUL RUB
SOUTHERN SUCCOR RUB
POULTRY PERFECT RUB
RAGIN' CAJUN RUB
SWEET SENSATION
SOUTHWEST HEAT
JAMAICAN JERK RUB
Chiles in a rub should leave an afterglow in the throat, not a raging
conflagration. Dried ground chiles, such as Ancho or New Mexican red, offer
earthy savor and sweetness with a moderate level of firepower. Powders made
from Jalapenos and Chipotles (smoked Jalapenos) turn up the thermostat a
little higher, and Cayenne or Habanero chiles can shoot the mercury right
out the top.
Busted by Christopher E. Eaves <cea260@airmail.net>
Recipe by: Smoke and Spice - CL & B Jamison
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Mar 13, 1998
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