Southern-ish dry-rub

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posted on Jun, 14 2005 @ 11:24 AM
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2 tablespoons good-quality chili powder
2 tablespoons sweet paprika
1 tablespoon ground coriander
1 tablespoon garlic powder
1 tablespoon crushed dried oregano
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 teaspoon freshly ground black pepper

Again, mix well and keep in an airtight container for up to a couple of months.




posted on Jun, 15 2005 @ 02:12 PM
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That would make a pretty good dry rub for ribs...

Mmmmm


Edit: Slaps forehead....Hence the title of the thread....
- I'm dense man...I tell ya...

[edit on 6/15/2005 by EnronOutrunHomerun]



posted on Jun, 16 2005 @ 06:15 AM
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Heehee...it makes a great dry rub for just about anything.

Even ribs.




posted on Jun, 16 2005 @ 08:54 AM
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Sounds nice


I'll try it sometime.




posted on Jun, 16 2005 @ 09:08 AM
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Coolness!

I LOVE dry rubs - they're so incredibly versatile, and they keep for a good while. You can make a huge batch and it will last the entire barbecue season.

Haha..I made a funny. I said "season". Heehee.

Sorry. I'm completely overcaffeinated.


Oh! Don't forget you can add to or take away bits, to your taste - none of my recipes are really "set in stone" - they're all a bit variable, depending on what you like.






 
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