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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

 

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