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American, Southwestern
Lone Star Dry Rub

Photo by: Joseph De Leo
Comments: 0
 

Recipe

A dry rub is a mixture of spices that serves the same purpose as a marinade. It coats the surface of food, enhancing the flavor and during the cooking process adds a crusty texture. This is an all-purpose rub, suitable on almost anything you barbecue. Add or subtract spices according to your tastes or to complement whatever you’re smoking.

Yield: Makes about 2 cups

Ingredients

  • ¾ cup paprika
  • ¼ cup ground black pepper
  • ¼ cup chili powder, preferably homemade, or Gebhardt’s
  • ¼ cup salt
  • ¼ cup sugar
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon ground cayenne

Directions

Mix the spices thoroughly in a bowl.

You can store leftover rub in a tightly sealed jar in the refrigerator, but it will lose potency over time.


© 1993 Cheryl Alters Jamison and Bill Jamison
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 32 servings.

23kcal (1%)
14mg (1%)
3mg (5%)
86mcg RAE (3%)
104mg
9mg
1g
2g
2g
5g
0mg (0%)
896mg (37%)
0g (0%)
1g (1%)
1mg (6%)
 

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