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Red's Dry Rub
Recipe By : Chile Pepper Magazine - Sep/Oct 1990
Serving Size : 8 Preparation Time :0:00
Categories : Meats Texas Cooking
Chile Pepper Magazine Barbeque
Rubs
Amount Measure Ingredient -- Preparation Method
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1 11 oz can chili powder -- fine ground, light
1 tablespoon cayenne pepper
2 tablespoons black pepper
4 tablespoons garlic powder
1/2 cup lemon juice
Thoroughly coat all surfaces of the meat with lemon juice, and rub in well.
Combine all of the dry ingredients in a bowl, and sprinkle generously all
over the meat, rubbing in well. Make sure that the meat is entirely
covered. Store leftover rub in a tightly sealed container in the 'fridge.
Compliments of Garry's Home Cookin'
http://www.tiac.net/users/garhow/cooking
Garry Howard, Cambridge, MA
garhow@tiac.net
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NOTES : Red Caldwell is a freelance cook and food writer based in San
Marcos, Texas. He is a fifteen-year veteran of competitive cooking--chili
cookoffs, barbecue, and mountain oysters. His cookbook, Pit, Pot, and
Skillet, has just been released by Corona Publishing of San Antonio,
Texas.
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