Dry Rub - cooking recipe

Ingredients

3 Tbsp. paprika
2 tsp. seasoned salt
2 tsp. garlic powder
2 tsp. ground black pepper
1 tsp. dry mustard
1 tsp. ground oregano
1 tsp. ground cayenne pepper
1/2 tsp. chili powder

Preparation

Mix together and rub into meat 3 hours ahead of time.
Wrap in plastic wrap and chill in refrigerator.
In lieu of oregano, use marjoram, thyme, basil or rosemary.
To make spicier, use more cayenne or use brown sugar to make a sweeter taste.
Any leftover rub can be stored in air tight container for 3 to 4 weeks.