Chili Spice Rub
Try this bold spice rub on beef or pork ribs. Rub the mixture all over the meat, then cover with plastic wrap. Let stand at room temperature for 1 hour or refrigerate for up to 24 hours before grilling.
- 1/4 cup chili powder
- 2 Tbs. smoked Spanish paprika or sweet Hungarian paprika
- 2 Tbs. freshly ground black pepper
- 2 Tbs. garlic powder
- 1 Tbs. onion powder
- 2 tsp. salt
- 1/2 tsp. cayenne pepper
In a small bowl, stir together the chili powder, paprika, black pepper, garlic powder, onion powder, salt and cayenne. Makes about 3/4 cup, or enough for 6 lb. of ribs.
Adapted from Williams-Sonoma Mastering Series, Grilling & Barbecuing, by Rick Rodgers (Free Press, 2006).