Grind the Oregano, Thyme, Celery Flake and Seed. Mix all and store in air tight container, up to 3 months...
Notes...* Leave out the Sugar for a Cajun Blackening Spice. Spinkle a lot or a little, on whatever meat, dip in melted Butter or Olive oil and saute in a very hot pan until cooked to your desired IT.
** If you wish you can use Smoked Paprika in the recipe. This will give a seasoning that will add some "Smokey flavor" to Grilled, Sauteed, Fried or Roasted meat, not just stuff you smoke.
Mix and store in an air tight container...
Run for the Border Rub
One for the Chili Heads!
2T Kosher Salt
2T Ancho Chile Powder
1T Chipotle Powder
1T Oregano, Mexican is preferred
1T Gran Garlic
1T Gran Onion
1T Black Pepper
1-2tsp Gnd Cumin
1tsp Cocoa Powder
2T Turbinado Sugar (Sugar in the Raw)
Makes 3/4 to 1Cup Rub.
This stuff has some heat and is full flavored with touch of Smokiness. Feel free to adjust the heat to your taste by playing with the amount of Chipotle and Cayenne Powder. All the ingredients are available at the Grocery Store. This stuff will also Kick Butt as the seasoning in a batch of Chili, leave out the Sugar...JJ