Try this bold spice rub on beef or pork ribs. Rub the mixture all over the meat, then cover with plastic wrap. Let stand at room temperature for 1 hour or refrigerate for up to 24 hours before grilling.
source
Williams Sonoma
categories
seasoning
yield
3/4 cup, enough for 6 lb.
prep time
total time
INGREDIENTS
¼ cup chili powder
2 Tbs. Smalloked Spanish paprika or sweet Hungarian paprika
2 Tbs. freshly ground black pepper
2 Tbs. garlic powder
1 Tbs. onion powder
2 tsp. salt
½ tsp. cayenne pepper
INSTRUCTIONS
1. In a small bowl, stir together the chili powder, paprika, black pepper, garlic powder, onion powder, salt and cayenne.
