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Dry Rubs

Recipes »  Marinades and Sauces  »  Marinade

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Yield: 1 Ready in 1 hours

Cuisine: AmericanMain Ingredient:

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Verified by stevemur

Servings          
Original recipe makes 1
3/4 cPaprika
1/2 cPaprika
1/4 cwhite pepper; Ground
2 tsGround nutmeg
1/4 cBlack Pepper; ground
1/4 cSalt
2 tbGarlic powder
2 tsGround cinnamon
2 tsSalt
3 tbGround cumin
1 tbDried oregano; crumbled
1/4 cSugar
SOUTHWEST HEAT
3/4 cPaprika
2 tbChili powder; hot
1/2 cBlack Pepper; ground
1/4 cBrown Sugar; packed
2 tsCayenne pepper
1/4 cBlack Pepper; ground
1/2 cdried ancho chile; Ground
2 tsDried sage
1/4 cGround allspice
2 tsCayenne pepper
POULTRY PERFECT RUB
RAGIN CAJUN RUB
1/4 cCelery salt
1/4 cCelery salt
1/2 cDried new mexican red
JAMAICAN JERK RUB
SOUTHERN SUCCOR RUB
2 tbOnion powder
1/4 cOnion powder
1/2 cTurbinado sugar
3/4 cPaprika
1/4 cBlack Pepper; ground
1 tbCayenne pepper
SWEET SENSATION
2 tsDried thyme; crumbled
1/4 cBrown Sugar; packed
WILD WILLYS #1DERFUL RUB
Zest of 3 or 4 lemons; dried
1/4 cSalt
2 tbOnion powder
4 tsDry mustard
2 tbDry mustard
2 tbOnion powder
2 tsCayenne pepper
3 tbSalt
2 tbGarlic powder
1/4 cBlack Pepper; ground
1 tbDried thyme; crumbled
2 tbChili powder
2 tbGarlic powder
2 tsCayenne pepper

Dry Rubs Preparation

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

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Calories Per Serving: 5961
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