CB's EZ Southwest Style Rub
Print Recipe 3x5 4x6 FULL PAGE
Share Recipe or Email This Recipe
Save to Favorites Add this recipe
Share with others
Dry
DIFFICULTY: Easy
Login to Rate
AVERAGE CUSTOMER RATING:
YIELD: 0 PREP TIME: 10 Minutes
1/4 cup chili powder 1/4 cup packed brown sugar 1/8 cup ground cumin 1/8 cup coarse salt (Kosher style) 1/8 cup black pepper 1 tsp ground cinnamon 1 Tbsp Worcestershire sauce 1/8 cup apple cider vinegar (substitute apple cider) 1 Tbsp minced fresh garlic (substitute garlic powder to taste) 1 tsp hot sauce
I developed this rub to please guests who enjoy something a little spicey on their ribs or other meat that is slow cooked. I think it works well with just about any meat, but particularly with pork and chicken when rubbed on about 20 minutes or so before you start the slow cooking process. If you like "dry" ribs, I think another dose can also go on after grilling (or toward the end) to add exta "umph!"NOTE: I try to use Ingredients that are easily found in just about any national grocery store and these spices are usually called generic names like "chili" or "curry." For those purists who want to be specific about ingredient names - be my guest!
MethodMix dry Ingredients and add wet Ingredients, mix again.Store in cooler or fridge up to 3 days.Apply to meat about 20 minutes before slow cooking. (Use a non reactive plastic glove or baggie over your hand if you are sensitive to spices.)