Rubs should coat foods lightly. Use your fingers to rub the mixture on the meat, using about 1 teaspoon for every 3/4 of a pound. Unlike marinades, which often require soaking overnight, rubs can be applied just before cooking or up to several hours ahead.
- Yield: Makes 10 teaspoons
Source: Everyday Food, July/August 2004
- 1 tablespoon plus 1 teaspoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons brown sugar
- 1 teaspoon dried oregano
- 1 teaspoon coarse salt
In a small bowl, mix all ingredients. The brown sugar will caramelize slightly when cooked, giving foods a sweet, tasty glaze. Try it on whole chicken or turkey, pork (tenderloin or chops), and most cuts of beef.