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Poultry Dry Rub

3/4 cup Hungarian paprika
1/4 cup black pepper, freshly ground
1/4 cup celery salt
1/4 cup sugar
2 tablespoons onion powder
2 tablespoons dry mustard
2 teaspoons cayenne
2 tablespoons zest from 3 to 4 lemons, dried and minced

Mix ingredients in a bowl. Store in a tightly sealed jar in a cool dark place.

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This entry was posted on Thursday, July 12th, 2007 at 2:19 pm and is filed under Rub Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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