Barbeque Dry Rub
---------- Recipe via Meal-Master (tm) v8.02
Title: Barbeque Dry Rub
Categories: Rubs
Yield: 1 servings
4 tb Cumin
4 tb Thyme
4 tb Garlic powder
4 tb Black Pepper, freshly ground
2 tb Cayenne Pepper
2 tb Salt
2 tb Curry Powder
1 tb Onion Powder
1 tb MSG or other flavor enhancer
-(optional)
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
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