Recipe - Emerson Stamps Dry Rub Seasoning

1 tablespoon Dried thyme
1 tablespoon Dried marjoram
3 tablespoon Ground cumin
2 tablespoon Ground allspice
3 tablespoon Paprika
1 tablespoon Garlic powder
2 teaspoon Celery salt
1 One half tablespoon Salt
1 One half tablespoon Ground black pepper

1. In a bowl, combine all spices. Stir and store in jar with tight fitting
lid.

NOTES : Makes Three fourths cup. Excellent for pork ribs or chicken.
Recipe by: Boston Globe

Posted to MCRecipe Digest V1 #1050 by Dan Taylor dant69@idt.net on Jan
29, 1998