Barbeque Dry Rub
4 tb Cumin
2 tb
Salt
4 tb Thyme
2 tb Curry
Powder
4 tb Garlic
powder
1 tb Onion
Powder
4 tb Black
Pepper, freshly ground
1 tb MSG or
other flavor enhancer
2 tb
Cayenne Pepper -(optional)
In a small
bowl or glass jar with a lid, combine all the ingredients. Stir
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 recommend it for thin cuts (like
ribs). But
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,
loosely
covered, in the refrigerator for a good twenty-four to forty-eight
hours after
being rubbed.
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