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Southwestern Rub

Southwestern Rub
  • Prep 10 min
  • Total 10 min
  • Servings 9
Flavor goes from ordinary to extraordinary when you grill with a rub. Chicken, pork and beef will never be the same.
Updated May 22, 2005

Ingredients

  • 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

Steps

  • 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 Facts

Serving Size: 1 Teaspoon
Calories
20
Calories from Fat
20
Total Fat
2g
0%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
75mg
0%
Total Carbohydrate
1g
0%
Dietary Fiber
0g
0%
Protein
0g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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