Monday, December 28, 2009

Dry BBQ Spice Rub

Recipe By:
Shawn P. Menard
Culinary Specialist US Foodservice San Francisco
2 cups Cayenne Pepper
2 cups Spanish (Smoked) Paprika
2 cups Chili Powder
2 cups Onion Powder
2 cups Granulated Garlic
2 cups Light Brown Sugar
2 cups Ground Cumin
2 cups Ground Coriander
1 cup Ground Black Pepper
1 cup Ground White Pepper
4 cups Kosher Salts

Method: Combine all ingredients in a large bowl and mix until thoroughly incorporated. Date, label, and store in an air tight container.

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