Recipe for Pepper and Herb Rub 
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Yield:
1 servings
Ingredients:
Amount Ingredient
1 tbl PAPRIKA
1 tsp GARLIC POWDER
1 tsp CAYENNE PEPPER
1/2 tsp ONION POWDER, (OPTIONAL)
1/2 tsp GROUND WHITE PEPPER, (OPTIONAL)
1/2 tsp DRIED THYME
1/2 tsp DRIED OREGANO LEAVES
1/2 tsp SALT, (up TO 3/4)
1/4 tsp BLACK PEPPER
Instructions:
Instructions: HERES A TASTY RUB THATS GOOD WITH PORK, POULTRY, OR BEEF

PREP TIME: 10 MINUTES

YIELD: ABOUT 3 TABLESPOONS, OR ENOUGH FOR ABOUT 2 TO 2 1/2 POUNDS OF PORK, CHICKEN OR BEEF.

BRUSH THE FOOD GENEROUSLY WITH VEGETABLE OR OLIVE OIL ON ALL SIDES BEFORE RUBBING WITH THE HERB MIXTURE. IN A JAR WITH A TIGHT FITTING LID, COMBINE ALL INGREDIENTS EXCEPT THE LEMON PEEL. ADD THE GRATED LEMON PEEL JUST BEFORE RUBBING ON CHOPS, RIBS, TENDERLOINS OR KEBABS. IF YOU HAVE THE TIME, COVER THE RUBBED FOOD WITH PLASTIC WRAP AND REFRIGERATE FOR 30 MIUTES TO 2 HOURS BEFORE GRILLING.

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