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Recipe Name: Barbeque Dry Rub Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

4 Tablespoon(s) Cumin
4 Tablespoon(s) Thyme
4 Tablespoon(s) Garlic powder
4 Tablespoon(s) Black pepper, freshly ground
2 Tablespoon(s) Cayenne pepper
2 Tablespoon(s) Salt
2 Tablespoon(s) Curry powder
1 Tablespoon(s) Onion powder
1 Tablespoon(s) MSG or other flavor enhancer
From: (Carey Starzinger) Date: Thu, 18 Jul 1996
08:00:17 -0700 In a small bowl or glass jar with a lid, combine all
the ingredients. Stri or shake to mix. Use immediately or store in a
cool, dark place for several months. This rub is pretty strong and so
I do not recomment it for thin cuts (like ribs). Bit it is swell on
heavier cuts of meat such as beef round, prime rib, pork shoulders,
and even the whole hog. With this recipes, you have enough for five
shoulders or four hams. Best if you let the meat marinate, losely
covered, in the refrigerator for a good twenth-four to forty-eight
hours after being rubbed. Source: John Willingham's World Champion
BBQ bbq-digest V2 #033 From the BBQ recipe list. Downloaded from
Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 428
Calories From Fat: 95
Total Fat: 11.4g
Cholesterol: 0mg
Sodium: 14045.8mg
Potassium: 1851mg
Carbohydrates: 85g
Fiber: 27g
Sugar: 3.8g
Protein: 18.5g

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