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Spice is nice when you can find it

The Food Dude shares a recipe for barbecue rub with spices not previously found in Oklahoma City but now available at Savory Spice Shop.
by Dave Cathey Modified: September 25, 2012 at 4:19 pm •  Published: September 26, 2012
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The arrival of Savory Spice Shop means my trips to Pendery's World of Chiles and Spices in Fort Worth, Texas, will be greatly curtailed. For years, the only place I could get my favorite chimayo chile powder outside of New Mexico was in downtown Fort Worth, in the hospital district.

Savory Spice Shops' opening doesn't totally end my association with Pendery's, but I can now share recipes with the confidence that readers will no longer have to immediately turn to the Internet.

Here's a quick barbecue rub great for pork ribs, to use on brisket, 86 the sugar and add ground mustard seed. Use this recipe as a launching point not gospel. The fun a place like Savory Spice Shop offers is in the journey from a spice blend borrowed to one of your own to some day share.

by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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Dry Rub for Barbecue

2 tablespoons granulated garlic

2 tablespoons chimayo chile powder

1 tablespoon guajillo chile powder

1 tablespoon smoked paprika

1 tablespoon onion powder

3 teaspoons salt

2 teaspoons fresh ground tellicherry black pepper

2 teaspoons turbinado sugar

2 teaspoons dried Mexican oregano

1 teaspoon dried thyme

Combine all ingredients in a jar and secure the lid tightly. Shake well. Store in the refrigerator for up to six months.

Source: Dave Cathey

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