Dry Rub for Chicken, Ribs or Brisket

Dry Rub for Chicken, Ribs or Brisket
Recipe Number: 133
Contributor:

Serves:
Calories Per Serving:
Preparation Time: 10 mins
Difficulty: Easy

Ingredients:

1 T Ground black pepper
1 T Ground white pepper
1 T Sugar
2 t Cayenne pepper
2 T Chili powder
1 T Cumin
1 T Garlic powder

1 T Brown sugar
1 T Ground oregano
4 T Paprika (the sweet kind -- not the hot kind)
1 t Dry mustard
1 T Celery salt
1 T Salt
2 Bay leaves, ground

Cooking Instructions:

Thoroughly combine all ingredients. Rub mixture into the meat, wrap tightly with plastic wrap and refrigerate for 8 hours or overnight. Store leftover mixture in an airtight jar or in freezer.