Fajita Dry Rub

Total Time: 5 mins Preparation Time: 5 mins

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

Recipe

• 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.