Dry Rub #1
I got these from the "Recipe of the Week" on the Mind Body Soul Network. Thought you might enjoy them. Don't know if they will beat Wild Willys Number One-derful Rub, but they should be worth a try.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 tablespoons salt
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon cayenne pepper
- 3 tablespoons brown sugar
- 4 tablespoons paprika
- 1 tablespoon allspice
- 2 tablespoons freshly cracked black pepper
- Carbohydrate 112.236550098231 g
- Cholesterol 0 mg
- Fat 8.81765001788961 g
- Fiber 16.2214005398839 g
- Protein 8.05833001619067 g
- Saturated Fat 1.27825400259337 g
- Serving Size 1 1 Serving (140g)
- Sodium 137.801000242616 mg
- Sugar 96.0151495583475 g
- Trans Fat 1.3089260026556 g
- Calories 491 calories
Combine the ingredients until well blended. Rub on chicken, fish, beef or lamb and grill. Store leftover rub in an airtight jar. HINTS: For stronger flavor let the chicken, meat or fish marinate with the rub on for 1-3 hours before grilling. I used the Londolozi recipe on rack of lamb. The recipe called for plain yogurt to top the rub. For two racks, I used the entire dry rub recipe and 1 cup of yogurt. Try this same procedure on chicken or fish for a moist, scrumptious result. If you wish, eliminate salt from dry rubs 1 and 3. Double or triple the recipe to give as a hostess gift.
