Miami Spice

This is a dry barbecue rub created by Steven Raichlen to celebrate the launch of his book of the same name. Adapted from the Barbecue Bible. This makes enough for 6-8 pounds of meat, poultry or seafood

• Ready In: 5 mins
• Yields: 1 cup

Ingredients

• 5  tablespoons coarse salt
• 3  tablespoons paprika
• 3  tablespoons black pepper
• 2  tablespoons ground cumin
• 2  tablespoons dried oregano
• 1  tablespoon  habanero chili powder

Directions

1. Combine all ingredients in a jar.
2. Cap tightly and shake well to mix.
3. Keeps 6 months if stored away from heat and light.