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BBQ Dry Rub - Overton Anderson's

none

1 tablespoon chile; ground, New Mexico
2 teaspoons paprika; Hungarian
1 teaspoon cumin; powder
1 teaspoon coriander; ground
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon mustard; dry, Coleman's
1/2 teaspoon black pepper; fresh ground
1/2 teaspoon thyme; leaves, dried
1/2 teaspoon curry powder
1/2 teaspoon allspice; ground

Mix all ingredients. Rub on meat and refrigerate the night before smoking. Comment: Consider halving the chile for a milder rub. Posted to the BBQ List by Carey Starzinger on Jun 27, 1996. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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