*  Exported from  MasterCook  *

                         All-Purpose Barbecue Rub

Recipe By     : Cook's Illustrated, July/Aug. 1995, Page 21.
Serving Size  : 1    Preparation Time :0:05
Categories    : Bbq                              Sauces/Marinades

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           paprika
   2      tablespoons   ground cumin
   2      tablespoons   chile powder -- (mild)
   2      tablespoons   ground black pepper
   1      teaspoon      cayenne pepper powder
     1/2  teaspoon      ground cloves

Mix all ingredients in small bowl.

Makes 1 cup.

This rub, adapted from Big Flavors of the Hot Sun (Morrow, 1994), is a
little sweet, a little hot, with just a hint of clove. It can be used on

just about anything that you plan to barbecue, that is, to cook over
low,
indirect heat for a long period of time. For large red-meat roasts, such

as leg of lamb or standing rib, increase the cayenne pepper from one
teaspoon to one tablespoon and substitute one teaspoon cinnamon for the
ground cloves.

Cook's Illustrated, July/Aug. 1995, Page 21. Credit: Chris Schlesinger
and
John Willoughby.

Nationality: USA
 Season:any
 Method: combined

Start to Finish 5 minutes
Preparation 5 minutes
Attention a minute or less
Finishing a minute or less

Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook




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