Dry rubs add intense flavor to chicken, pork, and beef. Apply the rub at least 1 hour and up to 3 days before cooking.
Recipe information
Yield
makes 2 cups
Ingredients
1 cup chili powder
3 tablespoons paprika
3 tablespoons finely chopped fresh thyme
2 tablespoons coarse salt
2 tablespoons garlic powder
1 tablespoon freshly ground black pepper
2 teaspoons ground cumin
1 teaspoon cayenne pepper
Preparation
Place all the ingredients in a large bowl; whisk to combine. Store in an airtight container at room temperature.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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