Recipe - Barbecue-Style Dry Rub For Ribs

1 tablespoon Ground black pepper
2 teaspoon Cayenne pepper powder [opt.]
2 tablespoon Mild chile powder
2 tablespoon Cumin
2 tablespoon Packed dark brown sugar
1 tablespoon Granulated white sugar
1 tablespoon Ground dried oregano
4 tablespoon Paprika
2 tablespoon Salt
1 tablespoon Ground white pepper
3 tablespoon Celery salt
3 tablespoon Garlic powder

To prepare the rub, simply mix all ingredients together. This rub yields

enough to coat about 4 slabs. Store leftover rub in an airtight jar or in
the freezer.

Cook's Illustrated, July/Aug. 1994, Page 13. Credit: A. Cort Sinnes.

Nationality: USA Course: preparation Season:any Method: mixed

Start to Finish 5 minutes Preparation a minute or less Attention 5 minutes
Finishing a minute or less

Converted from Mangia!, Cook's Illustrated 19931995 Cookbook

NOTES : Makes 1 One half cup. This dry rub is a fairly traditional combination
of flavors. Feel free to adjust amounts, or to add or subtract
ingredients.
Recipe by: Cook's Illustrated, July/Aug. 1994, Page 13

Posted to MCRecipe Digest by "Hobbs, D B USO"
hobbs@lbcapo1.uso.unisys.com on Mar 20, 1998