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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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A great recado for flavoring beef in preparation for smoking. Adjust seasoning to taste. If using on pork, leave out the onion and add 1 tsp each of coriander seed, mexican cinnamon and allspice. If I am using a smoker for this, I like using 4 garlic cloves, mashed, and adding them after the dry spices are ground well. If I am using higher heat, I use the garlic powder so it doesn't burn and get bitter. Ick! Red Apple has a great barbacoa recipe, #184735, that this would work beautifully on. This rub will keep very nicely in a bag in the freezer. Ingredients:
1 tablespoon black peppercorns |
1 tablespoon ancho chili, powdered |
1 tablespoon cayenne powder |
1/2 tablespoon cumin seed |
1 tablespoon oregano (not greek) |
1 tablespoon onion flakes |
1 tablespoon garlic powder |
Directions:
1. Combine all ingredients in a spice grinder and pulverize.
2. Rub on all meat surfaces.
3. Place meat in ziploc, or wrap with foil/plastic wrap and place in refrigerator overnight.
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