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 Montr�al 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 thymeRecipe
Combine all ingredients well.
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