A great "dry marinade"
for chops, tenderloin, or roast. Can also add a little to butter
and use the mixture on corn on the cob and then grill along side
chops.
Mexican Dry
Rub
- 1 tablespoon chili powder
1 teaspoon brown sugar
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground red pepper
1/4 teaspoon salt
- In a small bowl, stir
together the spices. Rub spice mixture evenly over meat, coating
the entire surface. Cook meat as desired, or cover and refrigerate
for 15 minutes to several hours to boost flavors.
Recipe provided courtesy of Pork, The Other White
Meat.
