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Recipe Name: All-purpose Barbecue Rub Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1/2 Cup(s) Paprika
2 Tablespoon(s) Ground cumin
2 Tablespoon(s) Chile powder, mild
2 Tablespoon(s) Ground black pepper
1 Teaspoon(s) Cayenne pepper powder
1/2 Teaspoon(s) Ground cloves
Mix all ingredients in small bowl. Makes 1 cup. This rub, adapted
from Big Flavors of the Hot Sun (Morrow, 1994), is a little sweet, a
little hot, with just a hint of clove. It can be used on just about
anything that you plan to barbecue, that is, to cook over low,
indirect heat for a long period of time. For large red-meat roasts,
such as leg of lamb or standing rib, increase the cayenne pepper from
one teaspoon to one tablespoon and substitute one teaspoon cinnamon
for the ground cloves. Cook's Illustrated, July/Aug. 1995, Page 21.
Credit: Chris Schlesinger and John Willoughby. Nationality: USA
Season:any Method: combined Start to Finish 5 minutes Preparation 5
minutes Attention a minute or less Finishing a minute or less
Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook Recipe
by: Cook's Illustrated, July/Aug. 1995, Page 21. Posted to MC-Recipe
Digest by "Hobbs, D B USO"
<> on Mar 10, 1998

Nutrition (calculated from recipe ingredients)
Calories: 396
Calories From Fat: 150
Total Fat: 17.9g
Cholesterol: 0mg
Sodium: 353.3mg
Potassium: 2896.6mg
Carbohydrates: 74g
Fiber: 43.9g
Sugar: 11.5g
Protein: 19.3g

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