Lonesome Dove Game Rub
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Credit: Tim Love, Chef, Lonesome Dove Bistro, Fort Worth, Texas
The National Culinary Review, November/December 2010
From the Chef
“Courtesy of the American Lamb Board”
Ingredients
1 cup guajillo chile powder
1 cup kosher salt
¾ cup freshly ground pepper
½ cup ground cumin
¼ cup dried rosemary, finely chopped
¼ cup dried thyme leaves, finely chopped
¼ cup garlic powder
¼ cup packed brown sugar, packed
Instructions
Method: Mix all ingredients well. Store in airtight container.
Yield
4¼ cups
Tags
The National Culinary Review, Vegetarian
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