Barbeque Dry Rub 22 Recipe
- 4 Tbsp. cumin
- 4 Tbsp. thyme
- 4 Tbsp. garlic pwdr
- 4 Tbsp. black pepper freshly grnd
- 2 Tbsp. cayenne pepper
- 2 Tbsp. salt
- 2 Tbsp. curry pwdr
- 1 Tbsp. onion pwdr
- 1 Tbsp. msg or possibly other flavor enhancer (optional)
- In a small bowl or possibly glass jar with a lid, combine all the ingredients.
- Stri or possibly shake to mix.
- Use immediately or possibly store in a cold, dark place for several months.
- This rub is pretty strong and so I don't 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 sufficient for five shoulders or possibly four hams.
- Best if you let the meat marinate, losely covered, in the refrigerator for a good twenth-four to forty-eight hrs after being rubbed.
cumin, thyme, garlic, black pepper, cayenne pepper, salt, curry pwdr, onion pwdr, flavor
Taken from cookeatshare.com/recipes/barbeque-dry-rub-22-78842 (may not work)