Bbq dry rub 12/22/91
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Chile, ground, New Mexico |
| 2 | teaspoons | Paprika, Hungarian |
| 1 | teaspoon | Cumin, powder |
| 1 | teaspoon | Coriander, ground |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Onion powder |
| 1 | teaspoon | Garlic powder |
| ½ | teaspoon | Mustard, dry, Coleman |
| ½ | teaspoon | Black Pepper, fresh ground |
| ½ | teaspoon | Thyme, leaves, dried |
| ½ | teaspoon | Curry powder |
| ½ | teaspoon | Allspice, ground |
Directions
Mix all ingredients. Rub on meat and refrigerate the night before smoking. Comment: Consider halving the chile for a milder rub.
Source: Overton Anderson
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