Texas Barbecue Dry Rub
(Seasoning for Grilling)

INGREDIENTS

2 tablespoons chili powder
2 tablespoons brown sugar
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 teaspoon dry mustard
1 teaspoon ground cumin
1/4 teaspoon ground red pepper

DIRECTIONS

Combine all of the ingredients. Store in an airtight container for up to 2 weeks.

Calories: 9 (10% from fat). Fat: 0.1g (sat 0.0g, mono 0.0g, poly 0.0g). Protein: 0.1g. Carbohydrate: 2g. Fiber: 0.3g. Cholesterol: 0.0mg. Iron: 0.2mg. Sodium: 296mg. Calcium: 4mg.

SERVINGS: Makes about 1/3 cup (serving size: 1 teaspoon)

Because the sugar in this sweet-savory blend can burn, it's best on meats that cook for extended times over low heat, such as brisket, ribs, or leg of lamb. Try it on spit-roasted whole turkey or chicken--or any meat cooked over indirect heat, such as brined pork chops. In cooler months, use it on meats braised in the slow cooker.

Recipe from Cooking Light, MAY 2007.