Pepper and herb rub
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | PAPRIKA |
| 1 | teaspoon | GARLIC POWDER |
| 1 | teaspoon | CAYENNE PEPPER |
| ½ | teaspoon | ONION POWDER; (OPTIONAL) |
| ½ | teaspoon | GROUND WHITE PEPPER; (OPTIONAL) |
| ½ | teaspoon | DRIED THYME |
| ½ | teaspoon | DRIED OREGANO LEAVES |
| ½ | teaspoon | SALT; (up TO 3/4) |
| ¼ | teaspoon | BLACK PEPPER |
| 2 | teaspoons | GRATED LEMON PEEL |
Directions
HERE'S A TASTY RUB THAT'S GOOD WITH PORK, POULTRY, OR BEEF PREP TIME: 10 MINUTES
YIELD: ABOUT 3 TABLESPOONS, OR ENOUGH FOR ABOUT 2 TO 2½ POUNDS OF PORK, CHICKEN OR BEEF.
BRUSH THE FOOD GENEROUSLY WITH VEGETABLE OR OLIVE OIL ON ALL SIDES BEFORE RUBBING WITH THE HERB MIXTURE. IN A JAR WITH A TIGHT FITTING LID, COMBINE ALL INGREDIENTS EXCEPT THE LEMON PEEL. ADD THE GRATED LEMON PEEL JUST BEFORE RUBBING ON CHOPS, RIBS, TENDERLOINS OR KEBABS. IF YOU HAVE THE TIME, COVER THE RUBBED FOOD WITH PLASTIC WRAP AND REFRIGERATE FOR 30 MIUTES TO 2 HOURS BEFORE GRILLING.
Posted to bbq-digest by LTag106981@... on Jun 19, 1999, converted by MM_Buster v2.0l.