Barry's Poultry Rub
Author: Barry Martin
Time for a poultry rub with my personalization as well
Ingredients
- ½ Cup Celery Flakes
- ½ Cup Kosher Salt
- ½ Cup Brown Sugar
- ½ Cup Smoked Paprika
- ½ Cup Granulated Garlic
- ½ Cup Granulated Onion
- ½ Cup Ground Thyme
- ½ Cup Tony Chachere's Cajun Seasoning
- 6 Tbs Dried Sage
- ¼ Cup Coarse Ground Black Pepper
- ¼ Cup Dried Rosemary
- 3 Tbs Oregano
- 4 Tsp Cayenne Pepper
- 4 Tsp Cumin
- 4 Tsp Ground Coriander
Instructions
- Mix all ingredients in a bowl
- Store in airtight container
