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Barbecue Dry Rub

Posted in : Barbecue on by : Daphne


4 tb Cumin4 tb Thyme4 tb Garlic Powder4 tb Black Pepper, Freshly Ground2 tb Cayenne Pepper2 tb Salt2 tb Curry Powder1 tb Onion Powder1 tb Msg Or Other Flavor Enhancer(optional)


In a small bowl or glass jar with a lid, combine all the ingredients.
Stri or shake to mix.
Use immediately or store in a cool, dark place for several months.
This rub is pretty strong and so I do not recomment it for thin cuts (like ribs).
Bit it is swell on heavier cuts of meat such as beef round, prime rib, pork shoulders, and even the whole hog.
With this recipes, you have enough for five shoulders or four hams.
Best if you let the meat marinate, losely covered, in the refrigerator for a good twenth-four to forty-eight hours after being rubbed.