12-21-2004, 03:39 AM
1 tb Chile, ground, new mexico 2 ts Paprika, hungarian 1 ts Cumin, powder 1 ts Coriander, ground 1 ts Salt 1 ts Onion powder 1 ts Garlic powder 1/2 ts Mustard, dry, coleman's 1/2 ts Black Pepper, fresh ground 1/2 ts Thyme, leaves, dried 1/2 ts Curry powder 1/2 ts Allspice, ground Mix all ingredients. Rub on meat and refrigerate the night before smoking.