Hi,

I'm looking for a recipe from cook's Illustrated/America's Test
Kitchen for a Jamaican or Carribean dry Rub used on BBQ pork or
whatever. Anyone got this and able to post it for me?

Thanks! Piedmont

Piedmont wrote:
> Hi,
>
> I'm looking for a recipe from cook's Illustrated/America's Test
> Kitchen for a Jamaican or Carribean dry Rub used on BBQ pork or
> whatever. Anyone got this and able to post it for me?
>
> Thanks! Piedmont

Used to be free but you can get a one day free pass to the web site, but
IMO access to the data base is worth the price they charge.


This make-ahead spice rub is delicious on grilled chicken; it makes
enough to season about 16 breasts. If stored in an airtight continer,
the rub will remain potent for up to three months.

INGREDIENTS
1/4 cup brown sugar (packed)
3 tablespoons kosher salt
3 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons garlic powder
1 tablespoon ground allspice
1 tablespoon ground black pepper
2 teaspoons cayenne pepper
2 teaspoons ground nutmeg
1 1/2 teaspoons ground cinnamon

Combine all ingredients in a small bow
--
Jospeh Littleshoes