All-purpose Barbecue Rub Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Paprika,
2 tbsp: Ground cumin,
2 tbsp: Mild chili powder,
2 tbsp: Ground black pepper,
1 tsp: Cayenne pepper,
1/2 tsp: Ground cloves,
Directions:
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING
Article by Chris Schlesinger and John Willoughby, coauthors of several
cookbooks, including Big Flavors of the Hot Sun (Morrow, 1994).
This rub, adapted from Big Flavors of the Hot Sun (Morrow, 1994), is a
little sweet, a little hot, with just a hint of clove. It can be used
on just about anything that you plan to barbecue, that is, to cook
over low, indirect heat for a long period of time. For large red-meat
roasts, such as leg of lamb or standing rib, increase the cayenne
pepper from one teaspoon to one tablespoon and substitute one
teaspoon cinnamon for the ground cloves.
Mix all ingredients in small bowl.
Source: Cooks Illustrated, July/August 1995.
Source from luhu.jp
Article by Chris Schlesinger and John Willoughby, coauthors of several
cookbooks, including Big Flavors of the Hot Sun (Morrow, 1994).
This rub, adapted from Big Flavors of the Hot Sun (Morrow, 1994), is a
little sweet, a little hot, with just a hint of clove. It can be used
on just about anything that you plan to barbecue, that is, to cook
over low, indirect heat for a long period of time. For large red-meat
roasts, such as leg of lamb or standing rib, increase the cayenne
pepper from one teaspoon to one tablespoon and substitute one
teaspoon cinnamon for the ground cloves.
Mix all ingredients in small bowl.
Source: Cooks Illustrated, July/August 1995.
Source from luhu.jp