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                                        sketch of Bob above the Dry Rub recipe.


                                        DRY RUB FOR RED MEAT
                                        (From Chef Kevin Enright Of Oakland Community College, Farmington Hills, Mi.)


                                        1 T. rosemary
                                        1 T. thyme
                                        1 T. granulated garlic
                                        1 T. black pepper
                                        1 T. ground fennel
                                        1 T. salt

                                        Mix all dry rub ingredients together. Store in a tightly covered jar. For more flavor, toast dry rub lightly in a skillet for 10-20 seconds over a medium heat before using. Rub into red meats before grilling. Chef Kevin says try rubbing into ribs a day or two ahead for extra flavor.

                                        Dry Rub recipe is published in our July, 2001 Menu Minder.


                                                                  
                                                                  

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