Thursday, January 28, 2010

Biltmore Dry Rub: The Recipe

I'm told this recipe is great for lamb...yeah. I don't eat little lambsies. But you can use it for any old meat!

Biltmore Dry Rub

1/2 teaspoon of each: onion powder, ground celery seeds, garlic powder, paprika, and pepper.

1/4 teaspoon of each: dried rosemary, sage and dillweed.

Combine all ingredients. Store in an airtight container for up to 6 months.



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