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All-Purpose Barbecue Rub
Recipe By : Cook's Illustrated, July/Aug. 1995, Page 21.
Serving Size : 1 Preparation Time :0:05
Categories : Bbq Sauces/Marinades
Amount Measure Ingredient -- Preparation Method
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1/2 cup paprika
2 tablespoons ground cumin
2 tablespoons chile powder -- (mild)
2 tablespoons ground black pepper
1 teaspoon cayenne pepper powder
1/2 teaspoon ground cloves
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
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