Makes about 2 1/2 cups
Mike Mills writes that it took him more than a year to develop the recipe for this dry rub, which sits in a shaker next to the salt and pepper in his restaurants and in his home kitchen. In addition to barbecue, he says, he sprinkles it on ''anything but ice cream." To make it spicier, increase the mustard powder and black pepper to 1/4 cup each.
|1/4||cup kosher salt|
|2||tablespoons mustard powder|
|1/4||cup chili powder|
|1/4||cup ground cumin|
|2||tablespoons ground black pepper|
|1/4||cup garlic powder|
2. Store in a tightly covered container and keep some in a shaker next to the grill or stovetop. Keeps indefinitely.
From ''Peace, Love,and Barbecue"