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Barbeque Dry Rub Recipe | |
American Sauces | |
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Ingredients:
4 tb Cumin4 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
Directions:
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). 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, losely covered, in the refrigerator for a good twenth-four to forty-eight hours after being rubbed. | |