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).
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).
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