| 1 | tablespoon chili powder |
| 1 | tablespoon vegetable oil |
| 1 | teaspoon ground cumin |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon ground red pepper (cayenne) |
| 1 | large clove garlic, finely chopped |
| 1. | Mix all ingredients. |
| 2. | Spread rub evenly on 1 pound boneless meat (chicken, pork, beef) or 2 1/2 pounds 1/2-inch-thick pork chops. Cover and refrigerate at least 30 minutes but no longer than 24 hours. Grill meat as desired. |
|
| For a more pronounced flavor, rub the mixture on the food, then cover and refrigerate about an hour. |
|
| Because this rub has oil in it, it's known as a "wet rub" rather than the more typical "dry rub." |
Nutrition Information:
20 ( 20); 2g ( 0g, ncg); 0mg; 75mg; 1g ( 0g, ncg); 0g 2%; 0%; 0%; 2% nc