Fajita Dry Rub - cooking recipe

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

Preparation

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