Fajita Dry Rub

8 ingredients
3 steps

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. 1
    Place all ingredients in a blender.
  2. 2
    Pulse until ground fairly well.
  3. 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.

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