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Barbeque Dry Rub - Willingham
Ingredients:
4 tablespoon cumin
4 tablespoon thyme
4 tablespoon garlic powder
4 tablespoon black pepper -- freshly ground
2 tablespoon cayenne pepper
2 tablespoon salt
2 tablespoon curry powder
1 tablespoon onion powder
1 tablespoon MSG or other flavor enhancer -- (optional)
Instructions:
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). 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, loosely covered, in the refrigerator
for a good twenty-four to forty-eight hours after being rubbed. Posted
to the BBQ List by Carey Starzinger on Jul 18, 1996. |
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