Barbecue Spice Rub
May 9, 2000 posted by Julie Dreyfoos
by Douglas Rodriguez and Andrew DiCataldo
from Douglas Rodriguez’s Latin Flavors on the Grill
(Ten Speed Press, 2000)
Makes about 3 1/2 cups
Be sure to keep this on hand for seasoning everything from chicken to steaks. It even makes a great coating for potato chips. When applied to meats, fish or chicken the night before, the salt and sugar content draws out moisture while infusing flavors — curing the food.
convert Ingredients
1 cup Spanish paprika
1/2 cup ground ancho chile
1/2 cup kosher salt
1/4 cup ground chipotle chile
1/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/4 cup granulated garlic
1/4 cup granulated onion
1/4 cup freshly ground black pepper
2 tablespoons ground cumin
Method
1. Thoroughly mix together all the ingredients.
2. Use at once or store in an airtight jar at room temerature for up to 6 months.
Recipe © 2000 Douglas Rodriguez and Andrew DiCataldo. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.
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