Barbeque Dry Rub - Willingham

Recipe Ingredients

4 tablespoons	60ml	Cumin
4 tablespoons	60ml	Thyme
4 tablespoons	60ml	Garlic powder
4 tablespoons	60ml	Black pepper - freshly ground
2 tablespoons	30ml	Cayenne pepper
2 tablespoons	30ml	Salt
2 tablespoons	30ml	Curry powder
1 tablespoon	15ml	Onion powder
1 tablespoon	15ml	MSG or other flavor enhancer - (optional)

Recipe Instructions

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 recommend it for thin cuts (like ribs). Bit 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, loosely covered, in the refrigerator for a good twenty-four to forty-eight hours after being rubbed.

Posted to the BBQ List by Carey Starzinger on Jul 18, 1996.

Source:
John Willingham's World Champion BBQ

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