3 T paprika
1 T brown sugar
1 t onion powder
1 t garlic powder
½ t cumin
½ t salt
¼ t celery salt
¼ t pepper
Procedure:
Mix all ingredients together in a small bowl and rub onto both sides of chicken.
Notes:
1. Rubs are seasoning blends applied to the surface of meats.
These quick mixtures add flavor to meats, but do not tenderize.
2. Dry rubs consist of herbs, spices and other dry seasonings.
3. Paste-type rubs, which are perfect for roasts, contain small amounts of wet ingredients, such as oil,
crushed garlic or mustard.
4. Rubs can be applied just before cooking or up to two hours in advance.
Just refrigerate treated meat until cooking time.
5. Simply combine the ingredients and apply evenly to all sides. Cook to necessary doneness.
Recipe Type: Unknown1 T brown sugar
1 t onion powder
1 t garlic powder
½ t cumin
½ t salt
¼ t celery salt
¼ t pepper
Procedure:
Mix all ingredients together in a small bowl and rub onto both sides of chicken.
Notes:
1. Rubs are seasoning blends applied to the surface of meats.
These quick mixtures add flavor to meats, but do not tenderize.
2. Dry rubs consist of herbs, spices and other dry seasonings.
3. Paste-type rubs, which are perfect for roasts, contain small amounts of wet ingredients, such as oil,
crushed garlic or mustard.
4. Rubs can be applied just before cooking or up to two hours in advance.
Just refrigerate treated meat until cooking time.
5. Simply combine the ingredients and apply evenly to all sides. Cook to necessary doneness.
Recipe By: Unknown
Source: http://slowfooduppercolumbia.files.wordpress.com/2011/07/meat-and-poultry-recipes-marinades-and-rubs.pdf