Memphis Blues All-Purpose Dry Rub - Dinner With Julie
Barbecue+Shrimp+2
Barbecue+Shrimp+2

Memphis Blues All-Purpose Dry Rub

From blog post: Day 209: Barbecue Shrimp, corn tortillas and Guacamole

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July 27, 2008

Ingredients

1 cup dried parsley

1 cup sugar

1 cup Lawry's Seasoned Salt

2 Tbsp. ground black pepper

3 Tbsp. garlic powder

3 Tbsp. onion powder

3 Tbsp. oregano

3 Tbsp. sweet paprika

1 Tbsp. mustard powder

1 Tbsp. celery salt

a pinch of cayenne pepper

Directions

1Mix all; store in an airtight container for up to 6 months. Use on pork, chicken, turkey or fish. (Or shrimp!)

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