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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.

Yield: makes 1/2 cup

Ingredients

  • 2 large cloves garlic, peeled and finely chopped
  • 14 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

Instructions

  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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