Recipe - Barbeque Dry Rub

4 tablespoon Cumin
4 tablespoon Thyme
4 tablespoon Garlic powder
4 tablespoon Black Pepper; freshly ground
2 tablespoon Cayenne Pepper
2 tablespoon Salt
2 tablespoon Curry Powder
1 tablespoon Onion Powder
1 tablespoon MSG or other flavor enhancer
(optional)

From: cstarz@teleport.com (Carey Starzinger)

Date: Thu, 18 Jul 1996 08:00:17 0700
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 twenthfour to fortyeight
hours after being rubbed.

Source: John Willingham's World Champion BBQ

bbqdigest V2 #033

From the BBQ recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.