Recipe - All-Purpose Barbecue Rub

One half cup Paprika
2 tablespoon Ground cumin
2 tablespoon Chile powder; (mild)
2 tablespoon Ground black pepper
1 teaspoon Cayenne pepper powder
One half 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 redmeat 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 19931995 Cookbook

Recipe by: Cook's Illustrated, July/Aug. 1995, Page 21.

Posted to MCRecipe Digest by "Hobbs, D B USO"
hobbs@lbcapo1.uso.unisys.com on Mar 10, 1998