BARBEQUE DRY RUB

      Title: BARBEQUE DRY RUB
  Categories: Rubs
       Yield: 1 Servings
  
       4 tb Cumin
       4 tb Thyme
       4 tb Garlic powder
       4 tb Black Pepper, freshly ground
       2 tb Cayenne Pepper
       2 tb Salt
       2 tb Curry Powder
       1 tb Onion Powder
       1 tb MSG or other flavor enhancer
            -(optional)
  
   In a small bowl or glass jar with a lid, combine all the ingredients.
   Stri or shake to mix.  Use immediately or store in a cool, dark place
   for several months.
   
   This rub is pretty strong and so I do not recomment it for thin cuts
   (like ribs).  Bit it is swell on heavier cuts of meat such as beef
   round, prime rib, pork shoulders, and even the whole hog. With this
   recipes, you have enough for five shoulders or four hams. Best if you
   let the meat marinate, losely covered, in the refrigerator for a good
   twenth-four to forty-eight hours after being rubbed.
   
   Source:  John Willingham's World Champion BBQ
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