First things first. We buy onion, garlic, chili powders and coarse ground black pepper in the 6 to 11 oz shakers. (I have saved at least one with the labels removed to store and use for my rub.)
This rub is rather strong so I lightly sprinkle meat but with good coverage all the way around. give it a try and let me know. thanks Jim.
Yield:- ¾ cup or 175g
Preparation Time:- 5 minutes
Cooking Time:- n/a
Total Time:- 5 minutes
4 heaped tablespoons garlic powder
4 heaped tablespoons onion powder
1 heaped tablespoon paprika
1 heaped teaspoon chili powder
2 teaspoons salt
2 teaspoons black pepper
1/4 teaspoon cayenne pepper
1 teaspoon dried parsley
1/4 teaspoon ground cumin
1 teaspoon sweet basil
1 teaspoon red curry powder
1/8 teaspoon crushed rosemary
Mix up the ingredients and you're ready to go. If you want to save some for another day then just pour the remainder into an airtight container.
Thanks for the recipe Jim. After looking at the list of ingredients I took your advice and only sprinkled it on sparingly.
I made it up and used it on chicken - really good and very spicy!
I had some chicken thighs and drumsticks that I took the skin off and sprinkled on your rub. I left them for 30 minutes before cooking so that the rub had time to work itself into the flesh of the chicken.
I then popped them on the grill for about 30 minutes, turning at the halfway stage.
That same 30 minutes later I was sitting down with a delicious feast and a glass of chardonnay. Lunches don't get better than this!