This recipe appeared in the April 2005 issue of Food & Wine magazine. It accompanied an article about Adam Perry Lang, a French-trained chef who spent a decade working in some of the best restaurants in NYC, then turned his attention to American regional cuisine and spent more than a year traveling the country, visiting countless barbecue restaurants, judging at the American Royal Barbecue competition, etc., and eventually opening Daisy May's BBQ USA in Manhattan.
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Seven-Spice Dry Rub
1/2 cup dark brown sugar
1/2 cup sweet paprika
1/4 cup kosher salt
1/4 cup chili powder
1/4 cup dry mustard
1 Tablespoon freshly ground black pepper
2 teaspoons Old Bay Seasoning
1/2 teaspoon ground ginger
Combine all ingredients. Use on all types of meat. For heartier meats like beef or lamb, feel free to add more chili powder or black pepper.
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Seven-Spice Dry Rub
1/2 cup dark brown sugar
1/2 cup sweet paprika
1/4 cup kosher salt
1/4 cup chili powder
1/4 cup dry mustard
1 Tablespoon freshly ground black pepper
2 teaspoons Old Bay Seasoning
1/2 teaspoon ground ginger
Combine all ingredients. Use on all types of meat. For heartier meats like beef or lamb, feel free to add more chili powder or black pepper.