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Chile Rub

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
Chile Rub

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


  1. 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.

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