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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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