Mike’s Fire Canyon Rub


Use with caution – this rub packs a punch. Use on steaks, ribs or as a soothing balm.

Ingredients:

1 tbs. dried habanero powder
1 tbs. chimayo chili powder
1 tbs. onion powder
1 tbs. garlic powder (not salt)
1-1/2 tsp. black pepper
2 tsp. white pepper
2 tsp. salt
2 tbs. cumin, ground from toasted seed
1 tbs. mild paprika
1 tbs. dried mexican oregano leaf

Preparation:

Combine all the ingredients in a mixing bowl. Blend well. Can be stored in an airtight container in your spice cabinet for up to a year. This rub is extremely hot. Use with caution and do not breath the particles when mixing. It is an extreme irritant.

Makes a little over 1/2 cup.

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s