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Poultry Dry Rub

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Keywords: dry rub Yield: 1 cup Preparation Time: 5 minutes Ingredients: 4 tbsp 3 tbsp 4 tbsp 4 tbsp 1 tspn 2 tspn 2 tspn Coarse sea salt Black peppercorns, coarsely ground Brown sugar sweet paprika Cayenne pepper Garlic powder onion powder

Procedure: 1. This dry spice mix is suitable for all kinds of hot smoked meat like pork or lamb, but is especially tasty on grilled chicken and Guinea fowl.Use about 1.5 to 2 tablespoons of rub for every two pounds of meat.

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