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Barbeque Dry Rub


Barbeque Dry Rub

4 tb Cumin 2 tb Salt

4 tb Thyme 2 tb Curry Powder

4 tb Garlic powder 1 tb Onion Powder

4 tb Black Pepper, freshly ground 1 tb MSG or other flavor enhancer

2 tb Cayenne Pepper optional)

In a small bowl or glass jar with a lid, combine all the ingredients. Stir

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 recommend it for thin cuts (like

ribs). But 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,

loosely covered, in the refrigerator for a good twenty-four to forty-eight

hours after being rubbed.

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