Friday, November 20, 2009


Great on baby back ribs and beef brisket.

2 T kosher salt
1 T ground Tellicherry pepper
1/4 cup pure ground New Mexico red chile (such as Dixon)
3 T granulated garlic
1 cup sweet red paprika
1/4 cup light brown sugar
1 T ground cumin
1/4 cup dried oregano leaves

Combine the salt, pepper, red chile, garlic, paprika, brown sugar, cumin and oregano in a bowl and mash together.

Store in a glass jar at cool-room temperature.

Yields about 2 cups


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