*  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
                Rubs

  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' 
http://www.tiac.net/users/garhow/cooking
Garry Howard, Cambridge, MA
garhow@tiac.net


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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,
Texas.