ALL AMERICAN BARBEQUE RUB PRINT
|2||tablespoons mild paprika|
|2||tablespoons packed brown sugar|
|1||tablespoon dry mustard|
|1||tablespoon chile powder|
|1||tablespoon onion powder|
|2||teaspoons garlic powder|
|1||teaspoon ground cumin|
|1||teaspoon ground cinnamon|
|1||teaspoon ground black pepper|
Use between ½ tablespoon and 1 tablespoon per cut, whether steak, fish or chicken.
Dry herbs have a shelf life of about a year. Don’t use dried ones that have taken on a bland, tea-like smell.
Rub each cut with about 1 teaspoon unsweetened apple juice, lemon juice, cranberry juice, balsamic vinegar, or white wine vinegar. Pat the rub in place to make a thin coating on all sides.
For a deeper taste, coat with the rub, the cover and refrigerate for 4 to 24 hours.
Store the remaining rub in a jar with a tight fitting lid.