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00This recipe is from the Book Excerpt:
Low & Slow
Master the Art of Barbecue in 5 Easy Lessons
By Gary Wiviott with Colleen Rush
Ingredients
10 tablespoons hot Hungarian or “half sharp” paprika
6 tablespoons garlic powder
6 tablespoons kosher salt
5 tablespoons freshly ground black pepper
3 tablespoons cayenne pepper
3 tablespoons onion powder
3 tablespoons dried oregano
2 tablespoons dried thyme
2 tablespoons chipotle powder
2 tablespoons ancho powder
1 tablespoon guajillo powder
Instructions
Mix the ingredients in a medium bowl, using a whisk to thoroughly blend.
To apply, sprinkle about 2 tablespoons over each rack of ribs, or more to taste.
Store leftovers in an airtight container for up to two months.
| Servings |
| about 2 1/2 cups |
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This recipe is from the Book Excerpt: Low & Slow Master the Art of Barbecue in 5 Easy Lessons
By Gary Wiviott with Colleen Rush Ingredients10 tablespoons hot Hungarian or “half sharp” paprika 6 tablespoons garlic powder 6 tablespoons kosher salt 5 tablespoons freshly ground black pepper 3 tablespoons cayenne pepper 3 tablespoons onion powder 3 tablespoons dried oregano 2 tablespoons dried thyme 2 tablespoons chipotle powder 2 tablespoons ancho powder 1 tablespoon guajillo powder InstructionsMix the ingredients in a medium bowl, using a whisk to thoroughly blend. To apply, sprinkle about 2 tablespoons over each rack of ribs, or more to taste. Store leftovers in an airtight container for up to two months.
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