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    Chef Michel's dry BBQ rub


    Source of Recipe


    This recipe is from chef Michel Minorgan of Mesquite restaurant. This recipe was printed in the Montréal Gazette June 22, 2005.

    Recipe Introduction


    He rubs in on pork, beef or chicken at least two hours before barbecuing.

    List of Ingredients




    2 tablespoons celery salt
    2 tablespoons garlic salt
    2 tablespoons onion salt
    2 tablespoons seasonned salt
    8 tablespoons white sugar
    2 tablespoons onion powder
    4 tablespoons chili powder
    4 tablespoons paprika
    2 tablespoons ground cumin
    2 teaspoons cayenne pepper
    2 tablespoons dried oregano
    1 tablespoons dried thyme

    Recipe



    Combine all ingredients well.

 

 

 

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