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The Chubby Vegetarian’s Memphis BBQ Dry Rub

Jun 30, 2021 09:30AM ● By Justin Fox Burks and Amy Lawrence
Bins of various spices with scoopers in them

julia volk/Pexels.com

(Measure all ingredients by volume)

2 parts chipotle chili powder
2 parts sweet paprika
2 parts smoked paprika
2 parts granulated garlic
2 parts kosher salt
2 parts cracked black pepper
2 parts cumin
2 parts dried thyme
2 parts dried oregano
1 part cinnamon
1 part ground ginger
1 part light brown sugar
1 part powdered, dried porcini mushrooms*

Mix all ingredients in a large food storage container until equally distributed. 

*Dried porcini mushrooms can be found at almost any specialty grocery or ordered online. Turn the dried mushrooms into a powder by placing them in a coffee grinder or food processor and pulsing until no large bits remain.


Recipe by Justin Fox Burks and Amy Lawrence of The Chubby Vegetarian blog and cookbooks.


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image courtesy of Justin Fox Burks

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In-Print recipes vegan vegetarian National Content Plant Based Gluten Free July 2021

 

 

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