Dry Rub for Any Meat
"Lot's of flavor. Used this first on chicken and decided it would do well on just about any type of meat. Tweeked this just a bit, as the original recipe called for both the pepper AND the cayenne pepper - Yowza!"
- Ready In:
- 10mins
- Ingredients:
- 11
- Yields:
-
1 Cup
ingredients
- 1 tablespoon pepper (or 2 tsp cayenne pepper if you are more daring)
- 1 tablespoon sugar
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 tablespoon ground oregano
- 4 tablespoons paprika
- 1 tablespoon celery salt
- 1 teaspoon cumin
- 1 teaspoon dry mustard
- 1 teaspoon salt
directions
- Thoroughly combine all ingredients.
- Rub mixture into the meat and wrap tightly in plastic wrap.
- Refrigerate several hours or overnight.
- Store leftover mixture in an airtight jar or in the freezer.
- Makes just shy of one cup.
- From texascooking.com.
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RECIPE SUBMITTED BY
DH of 32 years & I are (most of the time) empty nesters, with 2 DD & 2 DS (ages 29, 27, & twins 23). Have lived in the Sioux Falls, SD area since 1984.
As the oldest daughter of a working mom, having to get supper started was the beginning of my love of cooking. Learning & experimenting with what to "throw in" is half the fun, and anyone who says they can't cook is really saying they don't have the patience or interest (IMHO)! ;-) Using fresh produce from the garden is absolutely my favorite thing to do - winter in South Dakota can get loooong with "cardboard" produce from the grocer. Having grown up in the service, we were exposed to lots of different cultural foods. With a mom who also loved to cook, variety & trying new foods was a true treat!
DD (grrrl genius) joined RecipeZaar at the same time I did, and she'd like me to get *all* my recipes uploaded and use the site, rather than my sending paper copies. We'll see how quickly I accomplish that !
