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Receta Dry Rubs
by Global Cookbook

Dry Rubs
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Ingredientes

  • 3/4 c. Paprika
  • 2 Tbsp. Chili pwdr
  • 1/4 c. Grnd black pepper
  • 2 Tbsp. Garlic pwdr
  • 2 Tbsp. Onion pwdr
  • 2 tsp Cayenne pepper
  • 1/2 c. Paprika
  • 1/2 c. Turbinado sugar
  • 1/2 c. Grnd black pepper
  • 4 tsp Dry mustard
  • 1/4 c. Salt
  • 2 tsp Cayenne pepper
  • 3/4 c. Paprika
  • 2 Tbsp. Onion pwdr
  • 1/4 c. Grnd black pepper
  • 2 Tbsp. Dry mustard
  • 1/4 c. Celery salt
  • 2 tsp Cayenne pepper
  • 1/4 c. Sugar Zest of 3 or possibly 4 lemons, dry & chopped
  • 1/4 c. Grnd white pepper
  • 2 Tbsp. Garlic pwdr
  • 1/4 c. Grnd black pepper
  • 1 Tbsp. Cayenne pepper
  • 1/4 c. Celery salt
  • 1 Tbsp. Dry thyme, crumbled
  • 1/4 c. Brown sugar, packed
  • 2 tsp Dry sage
  • 1/4 c. Grnd allspice
  • 2 tsp Grnd nutmeg
  • 1/4 c. Onion pwdr
  • 2 tsp Grnd cinnamon
  • 2 tsp Salt
  • 2 tsp Dry thyme, crumbled
  • 1/4 c. Brown sugar, packed
  • 1/2 c. Dry new mexican red chiles, grnd
  • 3 Tbsp. Grnd cumin
  • 1 Tbsp. Dry oregano, crumbled
  • 1/2 c. Grnd dry ancho chile
  • 3 Tbsp. Salt
  • 3/4 c. Paprika
  • 2 Tbsp. Chili pwdr, warm
  • 1/4 c. Grnd black pepper
  • 2 Tbsp. Garlic pwdr
  • 1/4 c. Salt
  • 2 Tbsp. Onion pwdr
  • 2 tsp Cayenne pepper

Direcciones

  1. Chiles in a rub should leave an afterglow in the throat, not a raging conflagration. Dry grnd chiles, such as Ancho or possibly New Mexican red, offer earthy savor and sweetness with a moderate level of firepower. Powders made from Jalapenos and Chipotles (smoked Jalapenos) turn up the thermostat a little higher, and Cayenne or possibly Habanero chiles can shoot the mercury right out the top.