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Barbecue Dry Rub


1 tablespoon Chile, ground, new Mexico
2 teaspoons Paprika, Hungarian
1 teaspoon Cumin, powder
1 teaspoon Coriander, ground
1 teaspoon Salt
1 teaspoon Onion powder
1 teaspoon Garlic powder
1/2 teaspoon Mustard, dry, Coleman
1/2 teaspoon Black Pepper, fresh ground
1/2 teaspoon Thyme, leaves, dried
1/2 teaspoon Curry powder
1/2 teaspoon Allspice, ground

Mix all ingredients. Rub on meat and refrigerate the night before smoking.

NOTE:
Consider halving the chile for a milder rub.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.