Emerson stamp's dry rub seasoning

Yield: 1 Servings

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

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

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