Dry-Rub Spice Marinade Recipe

Combine all ingredients, blending thoroughly. If reserving for later use, store in a tightly capped jar.

To use, sprinkle heavily over all sides of meat and rub in well with fingers. Let meat stand at room temperature for 2 hours, or lightly covered overnight in the refrigerator.

Sprinkle meat again lightly before grilling, broiling or baking.

This recipe makes enough for 3 to 4 pounds spareribs. Mixture is also good on poultry. Keeps indefinitely in tightly capped jar.