Barbecue Rub

Name: Barbecue Rub
Yield: makes 2 cups
Ingredients: 1 cup chili powder; 3 tablespoons paprika; 3 tablespoons finely chopped fresh thyme; 2 tablespoons coarse salt; 2 tablespoons garlic powder; 1 tablespoon freshly ground black pepper; 2 teaspoons ground cumin; 1 teaspoon cayenne pepper

January 26, 2012

Dry rubs add intense flavor to chicken, pork, and beef. Apply the rub at least 1 hour and up to 3 days before cooking.

Recipe information

Yield
makes 2 cups

Ingredients

1 cup chili powder

3 tablespoons paprika

3 tablespoons finely chopped fresh thyme

2 tablespoons coarse salt

2 tablespoons garlic powder

1 tablespoon freshly ground black pepper

2 teaspoons ground cumin

1 teaspoon cayenne pepper

Preparation

Place all the ingredients in a large bowl; whisk to combine. Store in an airtight container at room temperature.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.