Dry rubs add intense flavor to chicken, pork, and beef. Apply the rub at least 1 hour and up to 3 days before cooking.
Recipe information
Yield
makes 2 cups
Ingredients
1
cup chili powder
3
tablespoons paprika
3
tablespoons finely chopped fresh thyme
2
tablespoons coarse salt
2
tablespoons garlic powder
1
tablespoon freshly ground black pepper
2
teaspoons ground cumin
1
teaspoon cayenne pepper
Need to make a substitution?
Preparation
Place all the ingredients in a large bowl; whisk to combine. Store in an airtight container at room temperature.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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