Barbeque Dry Rub

* Exported from MasterCook II *

Barbeque Dry Rub

Recipe By : John Willingham's World Champion BBQ
Serving Size : 1 Preparation Time :0:00
Categories : Bbq Rubs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Tb Cumin
4 Tb Thyme
4 Tb Garlic powder
4 Tb Black Pepper -- freshly ground
2 Tb Cayenne Pepper
2 Tb Salt
2 Tb Curry Powder
1 Tb Onion Powder
1 tablespoon MSG -- 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 recomment 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,
losely covered, in the refrigerator for a good twenth-four to
forty-eight
hours after being rubbed.

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NOTES : MasterCook formatted by: Garry Howard, Cambridge, MA
g.howard@ix.netcom.com http://members.aol.com/garhow