Dry Rubs
Categories: None | PostedServes: 1 Servings
Ingredients:
- -------------------------WILD WILLY'S #1DERFUL RUB-------------------------
- 3/4 c Paprika
- 2 tb Chili powder
- 1/4 c Ground black pepper
- 2 tb Garlic powder
- 2 tb Onion powder
- 2 ts Cayenne pepper
Instructions:
----------------------------SOUTHERN SUCCOR RUB----------------------------
1/2 c Paprika
1/2 c Turbinado sugar
1/2 c Ground black pepper
4 ts Dry mustard
1/4 c Salt
2 ts Cayenne pepper
----------------------------POULTRY PERFECT RUB----------------------------
3/4 c Paprika
2 tb Onion powder
1/4 c Ground black pepper
2 tb Dry mustard
1/4 c Celery salt
2 ts Cayenne pepper
1/4 c Sugar
Zest of 3 or 4 lemons; dried
-& minced
------------------------------RAGIN' CAJUN RUB------------------------------
1/4 c Ground white pepper
2 tb Garlic powder
1/4 c Ground black pepper
1 tb Cayenne pepper
1/4 c Celery salt
1 tb Dried thyme; crumbled
1/4 c Brown sugar; packed
2 ts Dried sage
------------------------------SWEET SENSATION------------------------------
1/4 c Ground allspice
2 ts Ground nutmeg
1/4 c Onion powder
2 ts Ground cinnamon
2 ts Salt
2 ts Dried thyme; crumbled
1/4 c Brown sugar; packed
-------------------------------SOUTHWEST HEAT-------------------------------
1/2 c Dried new mexican red
-chiles; ground
3 tb Ground cumin
1 tb Dried oregano; crumbled
1/2 c Ground dried ancho chile
3 tb Salt
-----------------------------JAMAICAN JERK RUB-----------------------------
3/4 c Paprika
2 tb Chili powder; hot
1/4 c Ground black pepper
2 tb Garlic powder
1/4 c Salt
2 tb Onion powder
2 ts Cayenne pepper
Chiles in a rub should leave an afterglow in the throat, not a raging
conflagration. Dried ground chiles, such as Ancho or New Mexican red, offer
earthy savor and sweetness with a moderate level of firepower. Powders made
from Jalapenos and Chipotles (smoked Jalapenos) turn up the thermostat a
little higher, and Cayenne or Habanero chiles can shoot the mercury right
out the top.
Busted by Christopher E. Eaves
Recipe by: Smoke and Spice - CL & B Jamison
Posted to recipelu-digest by "Christopher E. Eaves"
Mar 13, 1998
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