Dry Rub for Chicken, Ribs or Brisket
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Submittor: Lisl D. Wilkinson (MHEF)
Ingredients
1 T freshly ground black pepper, 1 T ground white pepper, 1 T sugar, 2 t cayenne pepper, 2 T chili powder, 1 T cumin,1 T garlic powder,1 T brown sugar,1 T ground oregano,4 T paprika (the sweet kind -- not the hot kind), 1 t dry mustard, 1 T celery salt, 1 T salt,(All amounts can be adjusted for taste!)
Directions
1. Thoroughly combine all ingredients.
2. Rub mixture into the meat, wrap tightly with plastic wrap. Refrigerate for 8 hours or overnight.3. Store leftover mixture in an airtight jar or in freezer.
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