*  Exported from  MasterCook II  *
 
                              Barbeque Dry Rub
 
 Recipe By     : John Willingham’s World Champion BBQ
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Bbq Rubs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      Tb            Cumin
    4      Tb            Thyme
    4      Tb            Garlic powder
    4      Tb            Black Pepper -- freshly ground
    2      Tb            Cayenne Pepper
    2      Tb            Salt
    2      Tb            Curry Powder
    1      Tb            Onion Powder
    1      tablespoon    MSG -- optional
 
 In a small bowl or glass jar with a lid, combine all the ingredients.
 Stir
 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).  But 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.
 
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 NOTES : MasterCook formatted by: Garry Howard, Cambridge, MA
 g.howard@ix.netcom.com http://members.aol.com/garhow