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Chile Rub
Recipe Summary
Yield: Makes 10 teaspoons
Ingredients
Ingredient Checklist
1 tablespoon plus 1 teaspoon chili powder
2 teaspoons ground cumin
2 teaspoons brown sugar
1 teaspoon dried oregano
1 teaspoon coarse salt
Cook's Notes
Rubs should coat foods lightly. Use your fingers to rub the mixture on the meat, using about 1 teaspoon for every 3/4 of a pound. Unlike marinades, which often require soaking overnight, rubs can be applied just before cooking or up to several hours ahead.
Gallery
Chile Rub
Recipe Summary
Yield: Makes 10 teaspoons
Gallery
Chile Rub
Chile Rub
Chile Rub
Recipe Summary
Yield: Makes 10 teaspoons
Recipe Summary
Yield: Makes 10 teaspoons
Yield: Makes 10 teaspoons
Makes 10 teaspoons
Ingredients
Ingredients
- 1 tablespoon plus 1 teaspoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons brown sugar
- 1 teaspoon dried oregano
- 1 teaspoon coarse salt
Directions
In a small bowl, mix all ingredients.
Cook's Notes
Rubs should coat foods lightly. Use your fingers to rub the mixture on the meat, using about 1 teaspoon for every 3/4 of a pound. Unlike marinades, which often require soaking overnight, rubs can be applied just before cooking or up to several hours ahead.
Cook’s Notes
Rubs should coat foods lightly. Use your fingers to rub the mixture on the meat, using about 1 teaspoon for every 3/4 of a pound. Unlike marinades, which often require soaking overnight, rubs can be applied just before cooking or up to several hours ahead.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Chile Rub
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chile Rub
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
