Dry Rubs

Ready in 1 hour

Top-ranked recipe named "Dry Rubs"

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Ingredients

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3/4 c Paprika
1/2 c Paprika
1/4 c white pepper; Ground
2 ts Ground nutmeg
1/4 c Black Pepper; ground
1/4 c Salt
2 tb Garlic powder
2 ts Ground cinnamon
2 ts Salt
3 tb Ground cumin
1 tb Dried oregano; crumbled
1/4 c Sugar
SOUTHWEST HEAT
3/4 c Paprika
2 tb Chili powder; hot
1/2 c Black Pepper; ground
1/4 c Brown Sugar; packed
2 ts Cayenne pepper
1/4 c Black Pepper; ground
1/2 c dried ancho chile; Ground
2 ts Dried sage
1/4 c Ground allspice
2 ts Cayenne pepper
POULTRY PERFECT RUB
RAGIN CAJUN RUB
1/4 c Celery salt
1/4 c Celery salt
1/2 c Dried new mexican red
JAMAICAN JERK RUB
SOUTHERN SUCCOR RUB
2 tb Onion powder
1/4 c Onion powder
1/2 c Turbinado sugar
3/4 c Paprika
1/4 c Black Pepper; ground
1 tb Cayenne pepper
SWEET SENSATION
2 ts Dried thyme; crumbled
1/4 c Brown Sugar; packed
WILD WILLYS #1DERFUL RUB
Zest of 3 or 4 lemons; dried
1/4 c Salt
2 tb Onion powder
4 ts Dry mustard
2 tb Dry mustard
2 tb Onion powder
2 ts Cayenne pepper
3 tb Salt
2 tb Garlic powder
1/4 c Black Pepper; ground
1 tb Dried thyme; crumbled
2 tb Chili powder
2 tb Garlic powder
2 ts Cayenne pepper

Original recipe makes 1

Servings  

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

Verified by stevemur
Calories Per Serving: 5961 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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