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ENGLISH to METRIC MEASURE CONVERSION  ::  CUBAN COOKING NOTES  ::  COOKING RECIPE MEASUREMENT EQUIVALENTS 
METRIC to ENGLISH RECIPE MEASUREMENT CONVERSION CHART

	8 lbs. Brown Sugar, light or dark, tightly packed
	½ cup ground Black Pepper
	½ cup ground Red Pepper
	½ cup Ground Cumin
	¾ cup ground Paprika
	2½ Cups Sea Salt or Kosher Salt
	¾ cup Onion Powder

This recipe yields enough rub to coat and flavor about 9 to 10 pounds of meat.

It is always very important to wash the meat to be rubbed very well in very cold water and then patted dry.
The Rub mixture must be kept fresh and tightly covered until used.
The rubbed meat must be kept tightly covered and refrigerated until the cooking/smoking heat is ready.

Combine all ingredients thoroughly by hand, in a chopper or blender/processor.
Mix, chop and/or blend until fully combined and uniform in size.
Rub dry mixture generously onto every side and end of the meat. Fully and carefully coat.
Place meat tightly wrapped in plastic wrap in the refrigerator for 6 hours minimum. Overnight marinating in this dry rub is better, depending on the type and cut of meat, quantity and size.

Barbecue, bake or smoke according to your recipe.

This recipe makes enough rub or cure for approximately 18 lbs. of meat.