Recipes
E-mail Article to a FriendPrint ArticleBookmark and Share

Dr. BBQ's Fired-Up Fajita Rub

From the book "Slow Fire" by Ray "Dr. BBQ" Lampe
Published: May 20, 2013
Slow Fire barbecue book
"Slow Fire" by Ray "Dr. BBQ" Lampe (Chronicle Books, May 2012).
This is a big, bold, spicy rub that will really fire things up. This one’s not for meek and mild barbeque fans! It’s great for fajita or taco meat, where tortillas will help mellow things out, or try it on meats that will be used as part of a salad. It just might help out your pot of chili, too. Makes about 1 cup.

¼    cup kosher salt
¼    cup chili powder
1     teaspoon ground chipotle
1     teaspoon ground cumin
1     teaspoon onion powder
½    teaspoon garlic powder
½    teaspoon black pepper
½    teaspoon lemon pepper
¼    teaspoon cayenne pepper

Combine all the ingredients in a medium-size bowl and mix well. The rub may be stored in an airtight container in a cool place for up to 6 months.

Recipe reprinted with permission from "Slow Fire," by Ray "Dr. BBQ" Lampe (Chronicle Books, May 2012).
Related Issues
SEARCH SITE
Subscriber Only Content
Subscriber Only Content
Look for this icon. This denotes premium subscriber content.  Learn more »
Become a Member
Register online for access to more valuable resource information.
Don't miss your connection to the reader forums, projects, photo galleries, and more.
Subscriber and Member Login

Free Twice-Monthly E-Newsletter

Receive useful tips & inspiration from Cabin Life