4 tbsp cumin
4 tbsp thyme
4 tbsp garlic powder
4 tbsp black pepper, freshly ground
2 tbsp cayenne pepper
2 tbsp salt
2 tbsp curry powder
1 tbsp onion powder
1 tbsp msg or other flavor enhancer (optio, nal)
Directions
In a small bowl or glass jar with a lid, combine all the ingredients.
Stri or shake to mix. Use immediately or store in a cool, dark place
for several months.
This rub is pretty strong and so I do not recomment it for thin cuts
(like ribs). Bit it is swell on heavier cuts of meat such as beef
round, prime rib, pork shoulders, and even the whole hog. With this
recipes, you have enough for five shoulders or four hams. Best if you
let the meat marinate, losely covered, in the refrigerator for a good
twenth-four to forty-eight hours after being rubbed.
Source: John Willingham's World Champion BBQ
Servings: 1 servings
Barbeque Dry Rub Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef
The History of Recipes
Written recipes as a concept can be found far back into distant history, certainly as far back into recorded history as the Egyptians, and maybe even further. Interesting though that maybe, these, ancient recipes were just simple pictorial recipes for preparing meals.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Progressing into The time of the romans around 25BC a roman called Apicius created some scripts showing how to cook the recipes enjoyed by the Romans. He describes how the meals were divided into appetizers, main meal and afters, something that is very familiar to us today. Aspicius informs us how the ancient Romans made use of many different aromatic flavours, including a few you will know for example bay, rue and dill. During the next few hundred years, the powerful and rich strove to serve up the most extravagent banquests, and as a consequence, the best chefs and their collection of recipes were highly sought after. Notwithstanding that, it was during the 19th century the formal cooking and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collating, trying out, and publishing the recipes of their peers. By the advent of the 1900s, cookbooks are greatly in demand as a result of more people being able to read, people having increased spare time and being a little richer. |
We hope you enjoy this Barbeque Dry Rub recipe.
