Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Texas BBQ Dry Rub

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Texas BBQ Dry Rub Empty Texas BBQ Dry Rub

    Post by Lobo Sat 16 Jan 2016, 12:25 am

    Texas BBQ Dry Rub Img30l
    Texas BBQ Dry Rub
    Texas BBQ Dry Rub Translucent
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    Prep Time: 10 minutes
    Cook Time: 0 minutes
    Servings: 2
    Although some barbecue aficionados carefully keep their recipes for dry rub a secret, here chef Ben Ford shares his. It’s equally good on beef brisket and pork, but use it within 2 months for maximum flavor.






    • 11

    Ingredients:


    • 1/4 cup (2 oz./60 g) kosher salt
    • 3 Tbs. unrefined evaporated cane sugar
    • 3 Tbs. firmly packed brown sugar
    • 1/4 cup (1 oz./30 g) chili powder
    • 1/4 cup (1 oz./30 g) New Mexico chile powder
    • 2 Tbs. chipotle chile powder
    • 2 Tbs. freshly ground pepper
    • 2 Tbs. ground cumin
    • 1 Tbs. smoked sweet paprika
    • 1 Tbs. onion powder
    • 1 Tbs. garlic powder
    • 1 Tbs. celery salt
    • 1 Tbs. dry mustard, preferably Colman’s
    • 1 tsp. cayenne pepper

    Related Recipes


    Directions:

    In a small bowl, combine all the ingredients and stir. Store in an airtight container in a cool, dry place for up to 2 months. Makes 2 cups.

    Adapted from Taming the Feast: Ben Ford’s Field Guide to Adventurous Cooking, by Ben Ford and Carolynn Carreño (Atria Books, 2014).

      Current date/time is Sun 16 Jun 2024, 1:26 pm