2 tbsp salt
2 tbsp sugar
2 tbsp brown sugar
2 tbsp ground cumin
2 tbsp chili powder
2 tbsp black pepper -- freshly
1 cracked
1 tbsp cayenne pepper
4 tbsp paprika
Directions
All you do is throw them together and mix them well.
Recipe By : The Thrill of the Grill by Chris Schlesinger
From: Ladies Home Journal- August 1991
Servings: 1 servings
All-South Barbecue Rub Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Southern
The History of Recipes
We are able to trace the history of meal recipes way back into the far past, at least as far as the early Egyptians, and quite possibly further than that. Interesting though that maybe, mostly, these old cookbooks were just very basic pictorial recipes for food preparation.
In fact, the most ancient recipe found, according to historians are a few ancient tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. Later on, in The time of the roman empire 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes enjoyed by the Romans. In his publication, he tells us how the roman meals were split into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. Aspicius describes how the Roman chefs used a wide range of aromatic flavors, including a few that will be familiar to modern chefs such as bay, rue and parsley. Later, there are some books which date from the 1300s : one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these books are unconnected to the indian food that appears on menues today, but instead recipes for the types of food cooked for the rich. Later, in the fifteenth century, the Crusaders brought back a variety of spices and herbs from the Middle-East, including spices such as parsley, basil and rosemary. The introduction of these new herbs and spices caused an eruption in recipe manuscripts, some of which are now in private collections. For the decades that followed, the wealthy families of the West strove to serve up the most exotic meals, and as a result chefs and their collection of recipes were greatly in demand. Even so, it wasn`t until the 19th century that haute cuisine and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to assembling, trying out, and publishing the recipes that were being prepared for the better households. By the time we get to the 1900s, cooking books were greatly in demand mostly due to increased literacy, increased leisure time and having more money. The arrival of television brought us TV chefs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, allowing us all to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this All South Barbecue Rub recipe.
