Fajita Dry Rub

Prep Time: 5 Minutes

Cook Time: 0 Minutes

Ready In: 5 Minutes

Servings: 4

I use this 48 hours before I want to make Fajitas. I will also post the marinade that goes with this recipe. Please note that the St. Louis Style Smoky Mesquite Powder should be Seasoning-format will not let me change it.

Ingredients:

1/4 cup red pepper flakes

1/4 cup st. louis style smoky mesquite powder

1/8 cup granulated garlic (not powder)

3 tablespoons ground cumin

3 tablespoons whole black peppercorns

2 tablespoons hot mexican chili powder

1 tablespoon celery salt

1 tablespoon lawry's seasoned salt

Directions:

1. Place all ingredients in a blender.
2. Pulse until ground fairly well.
3. Use 48 hours before grilling meat for Fajitas. I pack on a good layer-all sides,(using 1/2 cup) and wrap tightly in plastic wrap for 24 hours.

By RecipeOfHealth.com