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Cajun Rub Recipe | MyRecipes pepper, mustard powder, celery seed, cayenne pepper, cumin, salt, brown sugar Learn how to make Cajun Rub. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook. Instructions Checklist Step 1 Combine the ingredients in a small bowl. Coat 2 pounds of pou...
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Rib Rub that Rocks Recipe - Food.com red peppercorn, paprika, celery seed, cumin, salt, sugar Rub this savoury mixture on to a slab of ribs for your next barbecue! Serving Size: 1 (14) g Servings Per Recipe: 32 AMT. PER SERVING % DAILY VALUE Calories: 39.4 Calories from Fat 8 g 21 % Total...
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| 1945 BBQ Rub Recipe - Food.com thyme, pepper, paprika, mustard powder, marjoram, celery seed, cayenne pepper, brown sugar Just a nice, easy and tasty bbq rub. The recipe was given to me by Sharon Gennaro who said her family had been using this mix since her uncle came back from WWII after serving in the Pacific. ( I only...
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| 22% Rub Recipe - Food.com chili dried/powder, pepper, paprika, mustard powder, celery seed, cayenne pepper, dried onion, dried garlic, salt, brown sugar This rub was developed the DAY BEFORE the American Royal BBQ Competition in KC MO. We call it 22% because our chicken place in the top 22%! The following year we placed 11th, the next year was not our...
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| Pickle Juice Marinade for Chicken Recipe - Food.com chicken breast, peppercorn, mustard seed, dill seed, celery seed, garlic, vinegar, salt, water Sounds nasty but give it a try. My wife loves this. Serving Size: 1 (543) g Servings Per Recipe: 3 AMT. PER SERVING % DAILY VALUE Calories: 346.6 Calories from Fat 38 g 11 % Total Fat 4.3 g 6 % ...
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| Steviedee's Butt Rub Recipe - Food.com chipotle, chili dried/powder, five-spice powder, pepper, peppercorn, paprika, mustard powder, celery seed, cumin, dried onion, dried garlic, salt, turbinado sugar, brown sugar A course-ground dry rub that I use for large cuts of pork (Boston butt, shoulder, ham, picnic, etc) cooked low-and-slow. Serving Size: 1 (664) g Servings Per Recipe: 1 AMT. PER SERVING % DAILY VALUE...
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