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!
Provided by kstrating
Categories < 15 Mins
Time 10m
Yield 1 Cup
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 298.3, Fat 7.9, SaturatedFat 1.2, Sodium 2500.6, Carbohydrate 62.6, Fiber 19.1, Sugar 32.2, Protein 9.3
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