Posts
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.
~ame
Post a Comment