MAKES ABOUT 1/2 CUP
Hickory House used Cain's barbecue spice blend, no longer made, as its dry rub. This recipe is author Bayless's interpretation of that now unobtainable product.
2 large cloves garlic, peeled and finely chopped
1/4 cup ground chile, such as ancho, New Mexico,
or guajillo, or paprika
4 tsp. salt
2 tsp. freshly ground black pepper
2 tsp. sugar
2 tsp. dried oregano, preferably
Mexican
1 tsp. dried thyme
1. Put garlic, ground chile, salt, pepper, sugar, oregano, and thyme into a small bowl. Stir well, making sure garlic is thoroughly combined. If not using spice mix right away, store in a small clean jar, tightly sealed, in the refrigerator for up to 1 month.
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