Grind in a spice grinder or a coffee bean grinder:
3 Anaheim peppers - dried
1 teaspoon dried Thyme
1 teaspoon dried Rosemary
1/2 teaspoon garlic powder
1/4 teaspoon ground allspice
1/8 teaspoon nutmeg - grated
Blend until well mixed.
This amount of dry rub will cover one medium sized roast. If you need more rub, just grind more batches of the same proportions.
Completely coat the meat and place it in deep dish.
Place the dish in the refrigerator and allow it to set for at least an hour, or longer.
Contributor: John Hall, RRGC