This is a great dry rub that
you can use on meat or chicken. It's a fast and easy way to start adding
flavor, and even letting it sit on your meat or chicken as a marinade. Here's
all you need to do.
Up first get your ingredients
ready.
Ingredients:
1 1/2 tablespoons Smoked
PAPRIKA
1 teaspoon GARLIC powder
1 teaspoon ONION powder
1/2 teaspoon sea SALT
1/2 teaspoon coarse ground
BLACK PEPPER
1/4 teaspoon ground CUMIN
1/4 teaspoon ground MUSTARD
1/2 teaspoon THYME leaves
1/4 teaspoon ground CAYENNE
PEPPER
Stir the mixture together and
put in a sealed jar in a cool dry spot until used.
To use, easily brush the
spices over the meats / chickens to be barbecued or baked. Then seal the meat
in plastic wrap and refrigerate, allowing the spices room to permeate the beef,
typically multiple hours or overnight for red meat or bone-in poultry, and up
to an hour or two for items like shrimp or boneless chicken breast.
Allow the meat to rest up to
room temperature before grilling or baking. And that's all you've got to do.
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