Fajita Dry Rub

Submitted by Diana Adcock

"I use this 48 hours before I want to make Fajitas. I will also post the marinade that goes with this recipe. Please note that the St. Louis Style Smoky Mesquite Powder should be Seasoning-format will not let me change it."

 

• Ready In: 5mins
• Ingredients: 8
• Yields: 1 cup
• Serves: 2

ingredients

• 1⁄4 cup red pepper flakes
• 1⁄4 cup st. louis style smoky mesquite powder
• 1⁄8 cup granulated garlic (not powder)
• 3 tablespoons ground cumin
• 3 tablespoons whole black peppercorns
• 2 tablespoons hot Mexican chili powder
• 1 tablespoon celery salt
• 1 tablespoon Lawry's Seasoned Salt

directions

1. Place all ingredients in a blender.
2. Pulse until ground fairly well.
3. Use 48 hours before grilling meat for Fajitas. I pack on a good layer-all sides,(using 1/2 cup) and wrap tightly in plastic wrap for 24 hours.