Recipe - Dry Rubs

WILD WILLY'S #1DERFUL RUB
Three fourths cup Paprika
2 tablespoon Chili powder
One fourth cup Ground black pepper
2 tablespoon Garlic powder
2 tablespoon Onion powder
2 teaspoon Cayenne pepper

SOUTHERN SUCCOR RUB
One half cup Paprika
One half cup Turbinado sugar
One half cup Ground black pepper
4 teaspoon Dry mustard
One fourth cup Salt
2 teaspoon Cayenne pepper

POULTRY PERFECT RUB
Three fourths cup Paprika
2 tablespoon Onion powder
One fourth cup Ground black pepper
2 tablespoon Dry mustard
One fourth cup Celery salt
2 teaspoon Cayenne pepper
One fourth cup Sugar
Zest of 3 or 4 lemons; dried
& minced

RAGIN' CAJUN RUB
One fourth cup Ground white pepper
2 tablespoon Garlic powder
One fourth cup Ground black pepper
1 tablespoon Cayenne pepper
One fourth cup Celery salt
1 tablespoon Dried thyme; crumbled
One fourth cup Brown sugar; packed
2 teaspoon Dried sage

SWEET SENSATION
One fourth cup Ground allspice
2 teaspoon Ground nutmeg
One fourth cup Onion powder
2 teaspoon Ground cinnamon
2 teaspoon Salt
2 teaspoon Dried thyme; crumbled
One fourth cup Brown sugar; packed

SOUTHWEST HEAT
One half cup Dried new mexican red
chiles; ground
3 tablespoon Ground cumin
1 tablespoon Dried oregano; crumbled
One half cup Ground dried ancho chile
3 tablespoon Salt

JAMAICAN JERK RUB
Three fourths cup Paprika
2 tablespoon Chili powder; hot
One fourth cup Ground black pepper
2 tablespoon Garlic powder
One fourth cup Salt
2 tablespoon Onion powder
2 teaspoon Cayenne pepper

Chiles in a rub should leave an afterglow in the throat, not a raging
conflagration. Dried ground chiles, such as Ancho or New Mexican red, offer
earthy savor and sweetness with a moderate level of firepower. Powders made
from Jalapenos and Chipotles (smoked Jalapenos) turn up the thermostat a
little higher, and Cayenne or Habanero chiles can shoot the mercury right
out the top.

Busted by Christopher E. Eaves cea260@airmail.net

Recipe by: Smoke and Spice CL & B Jamison

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 13, 1998