Dry rub #1 (row)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Salt |
| 3 | tablespoons | Brown sugar |
| 1 | tablespoon | Allspice |
| 2 | tablespoons | Ground cumin |
| 2 | tablespoons | Chili powder |
| 2 | tablespoons | Freshly cracked black pepper |
| 1 | tablespoon | Cayenne pepper |
| 4 | tablespoons | Paprika |
Directions
I got these from the "Recipe of the Week" on the Mind Body Soul Network.
Thought you might enjoy them. Don't know if they will beat Wild Willy's Number One-derful Rub, but they sould be worth a try.
Combine the ingredients until well blended. Rub on chicken, fish, beef or lamb and grill. Store leftover rub in an airtight jar.
HINTS: For stronger flavor let the chicken, meat or fish marinate with the rub on for 1-3 hours before grilling. I used the Londolozi recipe on rack of lamb. The recipe called for plain yogurt to top the rub. For two racks, I used the entire dry rub recipe and 1 cup of yogurt. Try this same procedure on chicken or fish for a moist, scrumptious result. If you wish, eliminate salt from dry rubs 1 and 3. Double or triple the recipe to give as a hostess gift.
Posted to CHILE-HEADS DIGEST by Tod Ransdell <teransdell@...> on May 23, 1998