Chewin'

the News

May 2003

Texas Dry Rub

from www.recipegoldmine.com

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Meals:	1	2	3	4	5	6
Makes:	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Ingredients:
Paprika*	3/4 C.	1-1/2 C.	2-1/4 C.	3 C.	3-3/4 C.	4-1/2 C.
Ground black pepper	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
Gebhardt chili powder**	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
Salt	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
Sugar	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
Garlic powder	2 T.	1/4 C.	1/4 C. +2 T.	1/2 C.	1/2 C.  + 2 T.	3/4 C.
Onion powder	2 T.	1/4 C.	1/4 C.  + 2 T.	1/2 C.	1/2 C. + 2 T.	3/4 C.
Ground cayenne pepper	1 T.	2 T.	3 T.	1/4 C.	1/4 C. + 1 T.	1/4 C. + 2 T.

*- 2.12 oz paprika is approximately 2/3 C.
**- 1.14 oz chili powder is approximately 3 T. 4 T. = 1/4 C.

Assembly Directions:
In a medium sized bowl, stir together the paprika, pepper, chili powder, salt, sugar, garlic powder, onion powder and cayenne pepper. Stir until evenly mixed.

Freezing Directions:
Store the spice rub in a rigid container or freezer bag in the freezer.
OR
Put a piece of waxed paper on a cookie sheet. Using your fingers, rub the spice mix on to your choice of fresh meat, until it’s covered. (Use it on pork, steak, chicken or fish.) Place each spice-rubbed piece of meat on the waxed paper. When the cookie sheet is full, put it in the freezer to flash freeze. When the meat is frozen solid, put it in a rigid container or freezer bag, separating the pieces of meat with pieces of waxed paper. Seal, label and freeze.

Serving Directions:
Remove the spice rub from the freezer and rub it as directed above on fresh meat. Grill to the desired doneness.
OR
Remove the needed pieces of meat from the freezer. Allow to thaw overnight in the refrigerator. Grill to the desired doneness.

Tammy’s Comments:
I’ve never used a spice rub before, but this recipe is a definite keeper! My husband said he thought the chicken was drying out as it cooked, but when we went to eat it, it was nice and moist! The rub seemed to keep the juices in. We also used the rub on pork, which was very tasty. My store didn’t carry the specified brand name of chili powder, so I used what I had, with good results.
 

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