Bootcamp Jess & Co Recipe of the Day

Dry Rubs you will surely love!

For Chicken:
•1 tablespoon ground black pepper
•1 tablespoon ground white pepper
•1 tablespoon sugar
•2 teaspoon cayenne pepper
•2 tablespoon chili powder
•1 tablespoon ground cumin
•1 tablespoon garlic powder
•1 tablespoon brown sugar
•1 tablespoon ground oregano
•4 tablespoon paprika (the sweet kind -- not the hot kind)
•1 teaspoon dry mustard
•1 tablespoon celery salt
•1 tablespoon salt
Thoroughly combine all ingredients. Rub mixture into the meat, wrap tightly with plastic wrap and refrigerate for 8 hours or overnight. Store leftover mixture in an airtight jar or in freezer.

KS City Rub
Ingredients:
•1/2 cup brown sugar
•1/4 cup paprika
•1 tablespoon black pepper
•1 tablespoon salt
•1 tablespoon chili powder
•1 tablespoon garlic powder
•1 tablespoon onion powder
•1 teaspoon cayenne
Preparation:
Combine all ingredients together and transfer to an air tight container. Maybe stored up to six months.

Chikky All Purpose Rub
Ingredients:
•1/4 cup sugar
•2 tablespoons paprika
•1 tablespoon onion powder
•2 tablespoons seasoned salt
•1/2 tablespoon garlic powder
•1/2 tablespoon chili powder
•1/2 tablespoon lemon pepper
•1 tablespoon sage, dried
•1/2 teaspoon basil, dried
Combine all ingredients and store in an airtight container. Keep in a cool, dark place

Cajun Blackening Rub great for Fish
Ingredients:
•2 tablespoons paprika
•1 tablespoon ground dried oregano
•1 tablespoon ground dried thyme
•1 tablespoon cayenne pepper
•1 teaspoon finely ground black pepper
•1 teaspoon finely ground white pepper
•1 teaspoon garlic powder
Preparation:
Mix together and store in an airtight container, in a cool, dark place.

Mexican Seasoning
Ingredients:
•1/2 cup chili powder
•1 tablespoon salt
•1 tablespoon dried cumin
•2 teaspoons garlic powder
•1 teaspoon oregano
•1 teaspoon black pepper
Preparation:
Combine all ingredients and store in an airtight container. Keep in a dark and cool place.