New Mexico Chile BBQ Dry Rub
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A dry rub built on ground New Mexico chile, paprika, cumin and coriander. Rub it onto meat before cooking, about 1 to 2 tablespoons per pound.
Ingredients
- 1 tablespoon ground New Mexico chile
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dry mustard
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground allspice
Equipment
- zip-top bags
- airtight jar
Directions
- Put all the spices in a zip-top bag.
- Close it and shake until the color looks uniform.
- Pour into a clean spice jar or small bottle.
- To use, rub onto meat before cooking, using about 1 to 2 tablespoons per pound.
Notes
Airtight, cool, dry; up to about 1 year. Refrigerate cooked meat seasoned with it and use within 3 to 4 days.
