2 tbsp chili powder
2 tbsp packed brown sugar
1 tbsp ground cumin
2 tsp minced garlic
2 tsp cider vinegar
1 tsp Worcestershire sauce
¼ tsp ground red pepper
Procedure:
Place all ingredients in food-safe plastic bag with meat for 15 minutes to 2 hours.
Notes:
1. Rubs are seasoning blends applied to the surface of meats.
These quick mixtures add flavor to meats, but do not tenderize.
2. Dry rubs consist of herbs, spices and other dry seasonings.
3. Paste-type rubs, which are perfect for roasts, contain small amounts of wet ingredients, such as oil,
crushed garlic or mustard.
4. Rubs can be applied just before cooking or up to two hours in advance.
Just refrigerate treated meat until cooking time.
5. Simply combine the ingredients and apply evenly to all sides. Cook to necessary doneness.
Recipe Type: Unknown2 tbsp packed brown sugar
1 tbsp ground cumin
2 tsp minced garlic
2 tsp cider vinegar
1 tsp Worcestershire sauce
¼ tsp ground red pepper
Procedure:
Place all ingredients in food-safe plastic bag with meat for 15 minutes to 2 hours.
Notes:
1. Rubs are seasoning blends applied to the surface of meats.
These quick mixtures add flavor to meats, but do not tenderize.
2. Dry rubs consist of herbs, spices and other dry seasonings.
3. Paste-type rubs, which are perfect for roasts, contain small amounts of wet ingredients, such as oil,
crushed garlic or mustard.
4. Rubs can be applied just before cooking or up to two hours in advance.
Just refrigerate treated meat until cooking time.
5. Simply combine the ingredients and apply evenly to all sides. Cook to necessary doneness.
Recipe Author: Unknown
Source: http://www.brookshirebrothers.com/media/138770/beeftips.pdf