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Multi-Purpose Spice Rub




Source of Recipe


Jo Gainey


Recipe Introduction


This rub will work for most anything. Some like it hot --if you don't, leave
out the cayenne pepper or the dry mustard. (or both!)



List of Ingredients




2 packets Splenda
3 Tablespoons fresh* paprika
3 Tablespoons black pepper
2 Tablespoons kosher salt
1 Tablespoon celery salt
1 Tablespoon celery seed, crushed
1 Tablespoon dry mustard
1 Tablespoon granulated garlic
1 Tablespoon granulated onions
1 teaspoon cayenne powder



Recipe



Mix all of ingredients, rub onto your chicken, turkey, beef or pork. Follow
cooking directions for the type of meat you have.

Unused rub can be stored frozen, in an airtight container such as a canning
jar or a zipped storage bag. Recipe makes about 1 1/2 cups of dry rub--you
will need about 1 Tablepsoon for each pound of meat, depending on your
preference for spiciness.

*Old paprika becomes bitter and strong:. avoid using it

© recipe copyright rjgainey 2003