Tasty PAPRIKA dry Rub

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.