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Spice Rub for Pork or Beef
From The Complete Meat Cookbook, by Bruce Aidells and Denis Kelly

This lively mix of herbs and spices is the secret to great spareribs. It makes enough for two to four slabs, and any extra can be stored in a sealed jar for a couple of months. Sprinkle a little on the meat the next time you grill steaks or pork chops. For the best results, let the meat marinate in the rub for two hours at room temperature or overnight in the refrigerator.


2 Tbsp paprika, preferably Hungarian
2 Tbsp chile powder, preferably Gebhardt
1 to 2 tsp cayenne pepper (optional)
2 Tbsp granulated garlic or garlic powder
2 Tbsp light or dark brown sugar
1 Tbsp ground cumin
1 Tbsp dry mustard, preferably Colman's
1 tsp ground sage
1 tsp dried oregano
1/4 cup salt
1 Tbsp freshly ground black pepper


Mix all the ingredients together in a small bowl or jar. Make a double or triple recipe if you like, and store it for up to a couple of months in a tightly sealed jar.

Yield: Makes about 1 cup

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