1 tbsp Chile, ground, New Mexico
2 tsp Paprika, hungarian
1 tsp Cumin, powder
1 tsp Coriander, ground
1 tsp Salt
1 tsp Onion powder
1 tsp Garlic powder
1/2 tsp Mustard, dry, Coleman's
1/2 tsp Black Pepper, freshly ground
1/2 tsp Thyme, leaves, dried
1/2 tsp Curry powder
1/2 tsp Allspice, ground
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Mix all ingredients. Rub on meat and refrigerate the night before smoking.
Comment: Consider halving the chile for a milder rub. Posted to MC-Recipe Digest V1 #171
Date: Sun, 28 Jul 1996 12:26:17 -0700
From: Carey Starzinger - BBQ Mailing List NOTES : MasterCook formatted by: Garry Howard, Cambridge, MA g.howard@ix.netcom.com http://members.aol.com/garhow
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