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Scott Mcdaniel's Rub

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1/4 cup paprika
1/8 cup garlic salt
1/8 cup celery salt
1/8 cup onion salt
1/8 cup sugar
2 tablespoons pepper
1 tablespoon ground ginger
1 teaspoon cumin
1 teaspoon ground cloves

For heat, I'd use cayenne pepper, add perhaps 1 tbsp and taste, then add more if desired. You can also use hot sauces with your rub (sprinkle lightly on the meat then apply your rub). The flavors of a rub are intense; don't be misled into thinking you're going to have flavors this strong on your meats. After cooking for extended periods of time, the flavors will distill down and become much less intense. MC Formatted by Kurt Lucas Submitted to the AZstarnet BBQ Mailing List by scotmcd@mail.gabn.net (Scott Mcdaniel) on Aug 3, 1998, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 0 servings

Preparation Time: 0:00


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