© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Chile Pepper, June 2006
Servings: about 3/4 cup
This rub uses all white ingredients for a totally different look. Don't be fooled by its cool appearance though—it's still pretty hot!
¼ cup onion powder
¼ cup ground white pepper
1 tablespoon salt
2 tablespoons garlic powder
2 tablespoons sugar
In a bowl, combine all ingredients and mix well. Use immediately, or store in an airtight container. To use, sprinkle on whatever you wish to grill, and allow to dry-marinade for 4 hours or overnight.