1 tbsp chile, ground, new mexico
2 tsp paprika, hungarian
1 tsp cumin, powder
1 tsp coriander, ground
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1/2 tsp mustard, dry, coleman
1/2 tsp black pepper, fresh ground
1/2 tsp thyme, leaves, dried
1/2 tsp curry powder
1/2 tsp allspice, ground
Directions
Mix all ingredients. Rub on meat and refrigerate the night before
smoking. Comment: Consider halving the chile for a milder rub.
Source: Overton Anderson
Servings: 1 servings
Bbq Dry Rub 12/22/91 Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef
The History of Recipes
We can trace the history of written recipes far back into the distant past, certainly as far as ancient Egypt, and maybe further still. However, mostly, these early cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Later on, we find a couple of cookery books which date from the 14th Century : a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these two books have no connection with the spicy food that is popular today, but rather recipes for the types of food served to the nobility of those days. By the advent of the twentieth century, cookbooks were highly popular mostly due to increased literacy, people having more spare time and a general increase in wealth. |
We hope you enjoy this Bbq Dry Rub 12_22_91 recipe.
