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Magic Dust (dry rub)

Status Approved
Name	Magic Dust (dry rub)
Category	This and That, Condiments, American
Serves/Yields	Makes 2.1/2 cups
Source	Memphis Championship Barbecue restaurant
Difficulty	Easy
Prep. Time	10 min
Cook Time	n/a
Introduction
	Authentic barbecue's primary seasoning comes less from its sauce than from its "dry rub," a mix-ture of herbs and spices patted onto the meat and left to marinate for hours, says Mike Mills co-owner of Memphis Championship Barbecue restaurant in Las Vegas, and a food consultant to Blue Smoke restaurant in New York City. As the meat smokes, the rub sinks further in, flavoring every particle. Most important, according to Mills, is to realize that true barbecue is a sociable dish, to be cooked in large quantities and shared with company. "You can't make good barbecue if you don't enjoy people," he insists. Consequently, the following recipes are all intended to feed a crowd.
Ingredients
	1/2 cup paprika 1/4 cup kosher salt , finely ground 1/4 cup sugar 2 tablespoons mustard powder 1/4 cup chili powder 1/4 cup ground cumin 2 tablespoons ground black pepper 1/4 cup granulated garlic powder 2 tablespoons cayenne pepper
Directions
Step: 1	In an aluminum bowl, mix together all ingredients. Store in a tightly covered container.

Time submitted: Tuesday, July 26. 2005 at 13:32:48
Contributed By: guido

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