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Docums Dry Rub: Doc Ward's 3-Chili Spice Mix

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Doc Ward, Level 7
Doc Ward
Great Southwestern flavor with 3 different chilies. Quick to prepare and great on everything from meat to fish and veggies, DocUMS "Ubiquitous Mexican Spice" can be made ahead and stored for weeks to have on hand during BBQ season. Grilling Expert Doc Ward shares his own special dry rub recipe in this Grokker Premium video.

Cooking Recipe

Equal parts of all these ingredients.
You can easily scale this recipe by simply changing the amount you prepare and keeping the proportions even. You can always have enough for whatever amount of meat you are making.
4 tbsp Pasilla Chile powder
4 tbsp Ancho Chile powder
4 tbsp Chipotle Powder
4 tbsp Onion Powder
4 tbsp Garlic Salt
4 tbsp Dehydrated Thyme
4 tbsp Dry Cumin
4 tbsp Dry Oregano
4 tbsp Salt
4 tbsp Ground Black Pepper

1. In a bowl add the Pasilla chili. Add in the Ancho chili make sure it is equal amounts. Add in Chipotle Powder. Add in Onion Powder. Add in Garlic Salt. Add in Dehydrated Thyme. Add in the Cumin. Add in dry Oregano. Add in Salt and Pepper in equal measure. Make sure all ingredients are equal measure. Mix it up and your ready to rub this Docums Dry Rub on anything you need to!

Docums 3-Chili Dry Rub


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