Title: All-purpose barbecue rub
 Categories: None
      Yield: 1 Servings
 
    1/2 c  Paprika
      2 tb Ground cumin
      2 tb Chile powder; (mild)
      2 tb Ground black pepper
      1 ts Cayenne pepper powder
    1/2 ts Ground cloves
 
  Mix all ingredients in small bowl.
  
  Makes 1 cup.
  
  This rub, adapted from Big Flavors of the Hot Sun (Morrow, 1994), is a
  little sweet, a little hot, with just a hint of clove. It can be used
  on
  
  just about anything that you plan to barbecue, that is, to cook over
  low, indirect heat for a long period of time. For large red-meat
  roasts, such
  
  as leg of lamb or standing rib, increase the cayenne pepper from one
  teaspoon to one tablespoon and substitute one teaspoon cinnamon for
  the ground cloves.