Monday, 26 May 2014

The Rubs - Taxes Barbecue Dry Rub

Recipe by Cooking light, the complete Quick Cook, (A practical Guide to Smart, Fast home Cooking) by Bruce Weinstein and Mark Scarborough, Publisher Oxmoor House

Try this rub on lamb chops, skinless chicken thighs or steaks-or any meat that could be seared and cook quickly on the grill.
2 tsp. chill powder
2 tsp. brown sugar
11/2 tsp. salt
2 tsp. freshly ground black pepper
1 tsp. cumin
1/4 tsp. ground red pepper
Combined all ingredients. Store in a airtight container at room temperature for up to 2 months. Yield about 1/2 cup (Serving size: 1 tsp,)

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