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 lemons; 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