Dry Rub #3 (Row)

Categories: None

Serves: 1 Servings

Ingredients:

2 tb Salt
2 tb Paprika
1 tb Freshly ground black pepper
1 tb Lemon peel
2 tb Garlic powder
1 tb Onion powder
1 tb Dry thyme
1 tb Dry oregano

Instructions:
I got these from the "Recipe of the Week" on the Mind Body Soul Network.
Thought you might enjoy them. Don't know if they will beat Wild Willy's
Number One-derful Rub, but they sould be worth a try.

Combine the ingredients until well blended. Rub on chicken, fish, beef or
lamb and grill. Store leftover rub in an airtight jar.

HINTS: For stronger flavor let the chicken, meat or fish marinate with the
rub on for 1-3 hours before grilling. I used the Londolozi recipe on rack
of lamb. The recipe called for plain yogurt to top the rub. For two racks,
I used the entire dry rub recipe and 1 cup of yogurt. Try this same
procedure on chicken or fish for a moist, scrumptious result. If you wish,
eliminate salt from dry rubs 1 and 3. Double or triple the recipe to give
as a hostess gift.
Posted to CHILE-HEADS DIGEST by Tod Ransdell
on May 23, 1998

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