Barbeque Dry Rub

  • 4 Tbsp Cumin
  • 4 Tbsp Thyme
  • 4 Tbsp garlic powder
  • 4 Tbsp Black pepper; freshly ground
  • 2 Tbsp Cayenne Pepper
  • 2 Tbsp Salt
  • 2 Tbsp Curry Powder
  • 1 Tbsp Onion powder
  • 1 Tbsp MSG or other flavor enhancer (optional) image placeholder

In a small bowl or glass jar with a lid, combine all the ingredients. Stri or shake to mix. Use immediately or store in a cool, dark place for several months.

This rub is pretty strong and so I do not recomment it for thin cuts (like ribs). Bit it is swell on heavier cuts of meat such as beef round, prime rib, pork shoulders, and even the whole hog.

With this recipes, you have enough for five shoulders or four hams. Best if you let the meat marinate, losely covered, in the refrigerator for a good twenth-four to forty-eight hours after being rubbed.

Source: Carey Starzinger; John Willingham's World Champion BBQ
Submitted by: Recipe Group Member
Date: July 18, 1996