*  Exported from  MasterCook  *
                               Red’s Dry Rub
 Recipe By     : Chile Pepper Magazine - Sep/Oct 1990
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Meats                            Texas Cooking
                 Chile Pepper Magazine            Barbeque
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      11 oz can     chili powder -- fine ground, light
    1      tablespoon    cayenne pepper
    2      tablespoons   black pepper
    4      tablespoons   garlic powder
      1/2  cup           lemon juice
 Thoroughly coat all surfaces of the meat with lemon juice, and rub in well.
 Combine all of the dry ingredients in a bowl, and sprinkle generously all
 over the meat, rubbing in well. Make sure that the meat is entirely
 covered. Store leftover rub in a tightly sealed container in the 'fridge.
 Compliments of Garry’s Home Cookin' 
 Garry Howard, Cambridge, MA
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 NOTES : Red Caldwell is a freelance cook and food writer based in San
 Marcos, Texas. He is a fifteen-year veteran of competitive cooking--chili
 cookoffs, barbecue, and mountain oysters. His cookbook, Pit, Pot, and
 Skillet, has just been released by Corona Publishing of San Antonio,