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: 10 mins
• 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

1. Thoroughly combine all ingredients.
2. Rub mixture into the meat and wrap tightly in plastic wrap.
3. Refrigerate several hours or overnight.
4. Store leftover mixture in an airtight jar or in the freezer.
5. Makes just shy of one cup.
6. From texascooking.com.