Emerson stamp's dry rub seasoning
1 Servings
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 1 | tablespoon | Dried thyme |
| 1 | tablespoon | Dried marjoram |
| 3 | tablespoons | Ground cumin |
| 2 | tablespoons | Ground allspice |
| 3 | tablespoons | Paprika |
| 1 | tablespoon | Garlic powder |
| 2 | teaspoons | Celery salt |
| 1½ | tablespoon | Salt |
| 1½ | tablespoon | Ground black pepper |
Directions
1. In a bowl, combine all spices. Stir and store in jar with tight fitting lid.NOTES : Makes ¾ cup. Excellent for pork ribs or chicken.
Recipe by: Boston Globe
Posted to MC-Recipe Digest V1 #1050 by Dan Taylor <dant69@...> on Jan 29, 1998