Patty Kuchenski Recipe Collection
Jeff Kuchenski's BBQ Spice Rub Christmas 2000

2 Tbsp. paprika (preferable Hungarian)
2 Tbsp. chili powder (preferably Gebhardt)
1-2 teas. cayenne pepper (may use more or less if you like it hot)
2 Tbsp. granulated garlic or garlic powder
2 Tbsp. brown sugar
1 Tbsp. ground cumin
1 Tbsp. dry mustard
1 tsp. ground sage
1 tsp. dried oregano
1/4 t. salt
1 Tbsp. ground black pepper

2-4 servings...can easily be doubled or tripled

Mix akk the ingredients together in a small bowl or jar. Make a double or triple recipe if you like and store it for up to 2 months in a tightly sealed jar.

This lively mix of herbs and spices is the secret to a great barbeque. It makes about 1 cup. Sprinkle a little on meat next time you grill steaks, pork chops or ribs. For best results, let themeat marinate in the rub for 2 hours at room temperature or overnight in the refrigerator.
Merry Christmas 2000!

Jeff and Patty Kuchenski

We dedicate this recipe to Dad, Robert Pruett, who passed away this year, who loved to barbeque, including breakfast!

Recipe Contributed by Mary Ann Laun