Instructions: Mix all ingredients in small bowl.

Makes 1 cup.

This rub, adapted from Big Flavors of the Hot Sun (Morrow, 1994), is a little sweet, a little hot, with just a hint of clove. It can be used on

just about anything that you plan to barbecue, that is, to cook over low, indirect heat for a long period of time. For large red-meat roasts, such

as leg of lamb or standing rib, increase the cayenne pepper from one teaspoon to one tablespoon and substitute one teaspoon cinnamon for the ground cloves.

Nationality: USA Season:any Method: combined

Start to Finish 5 minutes Preparation 5 minutes Attention a minute or less Finishing a minute or less

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