Cookbook:Barbecue Rub
Jump to navigation
Jump to search
| Barbecue Rub | |
|---|---|
| Category | Spice mix recipes |
| Yield | 4 cups (640 g/1.4 lb) |
| Time | 2 minutes |
| Difficulty |  |
| NUTRITION FACTS | |
|---|---|
| Serving Size: | 1 teaspoon (5 g) |
| Servings Per Recipe: | 128 |
| Amount per serving | |
| Calories | 5 |
| Calories from fat | 0 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 260 mg |
| Total Carbohydrates | 1.3 g |
| Dietary Fiber | 0 g |
| Sugars | 1.2 g |
| Protein | 0 g |
| Vitamin A | 0% |
| Vitamin C | 0% |
| Calcium | 0% |
| Iron | 0% |
Cookbook | Ingredients | Recipes | Texas cuisine
Ingredients[edit | edit source]
- 1 cup (180 g/6.3 oz) brown sugar
- ¼ cup (75 g/2.6 oz) salt
- ¼ cup (40 g/1.4 oz) garlic powder
- 1 cup (160 g/5.6 oz) paprika
- ¼ cup (40 g/1.4 oz) chipotle powder
- 3 tbsp cayenne pepper
- 3 tbsp dried rosemary
- ¼ cup (40 g/1.4 oz) chili powder
- ¼ cup (30 g/1.1 oz) dehydrated lemon peel
Procedure[edit | edit source]
- Combine all ingredients in an airtight container.