Re: [CH] chile-fruit dry rub or spice

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The best thing I discovered at the Penzey's Spice shop was a thing they
call "Bicentennial Rub" It's a dry rub with black pepper, dried orange,
sugar, coriander and maybe something else which I don't remember. No
salt. I especially liked using it on spareribs.
I'm not sure how they prepare the oranges but here's what I've done for
lemons:  Zest the lemon rind, then squeeze the juice from the lemon onto
the lemon zest. Let dry, then crush. I have a gas oven with a pilot
light so leaving the lemon in there dries it nicely in a couple of days.
(remove while baking) I could also see using a couple of fruits
together, maybe use the lemon zest and then add lime juice instead of
the lemon juice. What about grinding up apple chips?

Signe Shivers

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