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Dry Rubs
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Dry Rubs Ingredients
WILD WILLYS #1DERFUL RUB
1 tb
Cayenne
pepper
3/4 c
Paprika
1/4 c
Celery
salt
2 tb
Chili powder
1 tb Dried
thyme
; crumbled
1/4 c Ground black
pepper
1/4 c
Brown sugar
; packed
2 tb
Garlic
powder
2 ts Dried
sage
2 tb
Onion
powder
SWEET SENSATION
2 ts
Cayenne
pepper
1/4 c Ground
allspice
SOUTHERN SUCCOR RUB
2 ts
Ground nutmeg
1/2 c
Paprika
1/4 c
Onion
powder
1/2 c Turbinado
sugar
2 ts Ground
cinnamon
1/2 c Ground black
pepper
2 ts
Salt
4 ts Dry
mustard
2 ts Dried
thyme
; crumbled
1/4 c
Salt
1/4 c
Brown sugar
; packed
2 ts
Cayenne
pepper
SOUTHWEST HEAT
POULTRY PERFECT RUB
1/2 c Dried new mexican red
3/4 c
Paprika
3 tb Ground
cumin
2 tb
Onion
powder
1 tb Dried
oregano
; crumbled
1/4 c Ground black
pepper
1/2 c Ground dried ancho
chile
2 tb Dry
mustard
3 tb
Salt
1/4 c
Celery
salt
JAMAICAN JERK RUB
2 ts
Cayenne
pepper
3/4 c
Paprika
1/4 c
Sugar
2 tb
Chili powder
; hot
Zest of 3 or 4
lemon
s; dried
1/4 c Ground black
pepper
RAGIN CAJUN RUB
2 tb
Garlic
powder
1/4 c Ground
white pepper
1/4 c
Salt
2 tb
Garlic
powder
2 tb
Onion
powder
1/4 c Ground black
pepper
2 ts
Cayenne
pepper
Instructions for Dry Rubs
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"
on Mar 13, 1998
Main Ingredient:
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Allspice
Brown Sugar
Cayenne
Celery
Chile
Chili Powder
Cinnamon
Cumin
Garlic
Lemon
Mustard
Onion
Oregano
Paprika
Sage
Salt
Sugar
Thyme
White Pepper
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