This is a dry rub frequently used by Jeff Smedstad. Usually I make modifications. I’ve not made modifications this this mix, in deference to Jeff’s culinary expertise. Since he did not say the amounts, I’ve created the amounts for each ingredient. Tailor my ingredients to your own tastes.
If you are ever in Sedona, please stop by and visit his resutaurant Elote Cafe in Arizona. It is an experience NOT to be missed.
This is Jeff’s cure that he uses for chicken, fish, pork and beef. If possible, coat meat and refrigerate overnight.
- 1 TBL Allspice
- 1 TBL Cumin
- 1 TBL Dried Ancho Chili powder
- 1 TBL Granulated Garlic or Garlic Powder
- 2 tsp Black Pepper
- 1/2 C Brown Sugar
- 1/4 C Salt
If I were to change anything, it would be for my own particular palate.
I would replace the Ancho Chili with granulated Cayenne Pepper. I would also add 1 TBL onion powder.
