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Dry Rub For Barbequed Chicken


1/2 cup paprika
1/4 cup brown sugar
1/8 cup salt
1/8 cup garlic powder
1/8 cup dried chipotles peppers ground
1 tablespoon celery salt
1 tablespoon onion powder
1 tablespoon pepper; black, fresh ground
1 tablespoon chimayo red chile; ground

Mix thoroughly. To me, the thing that makes this outstanding is the chipotles. And note that these are not the canned ones in adobo - they're dried. This makes their smokiness a bit more intense. You might have difficulty finding them. Look for them in the Hispanic section of larger grocery stores. Same with the Red pepper, use cayenne instead. Posted to the BBQ List by Carey Starzinger on Jun 01, 1996. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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