Behind the Recipes
’ Sam ’ Que Rub by Tavalon
INGREDIENTS:
2 tbsp. finely-ground assam finest
1 tbsp. ground black pepper
1 tbsp. ground white pepper
2 tsp. cayenne pepper
2 tbsp. ancho chili powder
1 tbsp. ground cumin
1 tbsp. garlic powder
1 tbsp. brown sugar
1 tbsp. turbinado sugar
1 tbsp. ground oregano
2 tbsp. smoked paprika
1 tsp. dry mustard
1 tbsp. celery salt
1 tbsp. salt
PREPARATION:
1. Thoroughly combine all ingredients.
2. Rub mixture into the meat, wrap tightly with plastic wrap and refrigerate for 8 hours or overnight.
3. Store leftover mixture in an airtight jar or in freezer. Goes well with a tea cocktail!
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