CalzinoCapo.com

Site Search:
 
      Home     Recipes     Store

All-Purpose Barbecue Rub


Home | Recipes | A

Ingredients:

  • 1/2 c Paprika
  • 2 tb Ground cumin
  • 2 tb Chile powder; (mild)
  • 2 tb Ground black pepper
  • 1 ts Cayenne pepper powder
  • 1/2 ts Ground cloves

Directions:

Mix all ingredients in small bowl.
 
Makes 1 cup.
 
This rub, adapted from Big Flavors of the Hot Sun (Morrow, 1994), is a little sweet, a little hot, with just a hint of clove. It can be used on
 
just about anything that you plan to barbecue, that is, to cook over low, indirect heat for a long period of time. For large red-meat roasts, such
 
as leg of lamb or standing rib, increase the cayenne pepper from one teaspoon to one tablespoon and substitute one teaspoon cinnamon for the ground cloves.
 
Cook's Illustrated, July/Aug. 1995, Page 21. Credit: Chris Schlesinger and John Willoughby.
 
Nationality: USA Season:any Method: combined
 
Start to Finish 5 minutes Preparation 5 minutes Attention a minute or less Finishing a minute or less
 
Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook
 
Recipe by: Cook's Illustrated, July/Aug. 1995, Page 21.
 
Posted to MC-Recipe Digest by "Hobbs, D B USO" <hobbs@lbcapo1.uso.unisys.com> on Mar 10, 1998