PASTRAMI SPICY HERB RUB II

By Beefman-2

Ingredients

• 4 TBSP PAPRIKA
• 4 TBSP GROUND MUSTARD
• 4 TBSP BROWN SUGAR
• 4 TBSP GROUND CORIANDER
• 3 TBSP BLACK PEPPER
• 3 TBSP CHILI POWDER
• 2 TBSP CAYENNE POWDER
• 2 TBSP CHIPOTLE CHILI POWDER
• 2 TBSP CRUSHED RED PEPPER FLAKES ( RAN THROUGH A SPICE GRINDER )
• 2 TBSP SALT
• 2 TBSP GARLIC POWDER
• 2 TBSP ONION POWDER
• 2 TBSP WYLERS CHICKEN GRANULES
• 2 TBSP CELERY SALT
• 1 TBSP GROUND OREGANO
• 1 TBSP GROUND THYME
• 1 TBSP GROUND SAGE
• 1 TBSP GROUND OREGANO

Preparation

Step 1

MEASURE ALL INGREDIENTS INTO A MEDIUM TO LARGE BOWL. MIX THOROUGHLY , PLACE INTO A SHAKER AND APPLY MEDIUM TO HEAVY COAT TO MEAT IF YOU LIKE A SPICY KICK. PLACE REMAINING INTO AIR TIGHT CONTAINER FOR STORAGE. LASTS 6 TO 12 MONTHS