FOOD REFERENCE WEBSITE

CLICK HERE Subscribe to the FREE Newsletter

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods
. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food History . . Food Videos . . Food Fun . . Food Trivia Quizzes . . Humor . . Poetry . . Crosswords . . Cookbook Reviews . . Food Posters . . Catalogs . . Magazines . . Flowers . . Gourmet Tours . . Key West Info . . Culinary Schools . . Festivals & Shows . . Search .

Next Recipe >

You Are Here >>

 RECIPES >  Seasonings & Marinades 2 >  Mexican Dry Rub >

 

food125x125B

 

 



 

..Seasonings & Marinades 2.. ..Harissa (Tunisian Hot Chile Paste).. ..Herbed Lemon-Garlic Marinade.. ..Herb Cured Tuna.. ..Herb Seasoning.. ..Honey Garlic Marinade.. ..Hot 'N Spicy Seasoning.. ..Island Marinade.. ..Jamaican Jerk Sauce.. ..Jerk Chicken Marinade.. ..Jerk Seasoning Mix, Dry.. ..Jerk Seasoning, Moist.. ..Latin American Rub.. ..Magic Dust.. ..Meat Flavoring (1878).. ..Mediterranean Marinade.. ..Mediterranean Rub.. ..Mexican Dry Rub.. ..Miso Marinade.. ..Mussel Butter Seasoning.. ..Orange Juice Marinade.. ..Poblano Pepper Marinade.. ..Pomegranate Syrup.. ..Raspberry Vinegar.. ..Red Wine Citrus Mojo.. ..Schmaltz, Veggie Schmaltz.. ..Seasoning Mix, All Purpose.. ..Shrimp or Crab Boil.. ..Shrimp Paste.. ..Soy Marinade.. ..Spicy Red Wine Marinade.. ..Tamarind Sauce for Meat.. ..Tempura Batter for Seafood.. ..Tempura Batter, All Purpose.. ..Teriyaki Sauce Recipes..

. Home . . Recipes . . About & Contact Info . . Links .
 

MEXICAN DRY RUB


Makes about 6 tsp.

1 tablespoon chili powder
1 teaspoon brown sugar
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground red pepper
1/4 teaspoon salt 


Cooking Directions
In a small bowl, stir together the spices.

Rub spice mixture evenly over meat, coating the entire surface.

Cook meat as desired, or cover and refrigerate for 15 minutes to several hours to boost flavors.


Serving Suggestions
A great "dry marinade" for chops, tenderloin, or roast. Can also add a little to butter and use the mixture on corn on the cob and then grill along side chops.


Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
 

 

Please feel free to link to any pages of FoodReference.com from your website.


All contents of this website are Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.
Contact:  james@foodreference.com
 

3 Young Chefs
Click on the
3 Young Chefs for the Best Cooking Schools,
Culinary Schools,
Hospitality, Travel & Tourism Schools

 

 

 

Get a Free Trial issue
SAVEUR
SAVEUR
The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.