Benazir Khan’s Dry Rub

Actually I am going to do a dry rub recipe because it is used if you are going to want to do either for general barbecue or for smoking meat in particular.

In a mortar and pestle add 1 pinch each of black peppercorns and musard seeds then grind them then add powdered seasonings and herbs such as 1 pinch each of white pepper, red pepper, paprika, marjoram, thyme, basil, oregano,

then either 1 pinch of turbindano sugar or palm sugar, either 1 pinch of pink salt or vegtea seasoning, or 3 dashes of Goya sazonador, adobo or seasoned salt, which gets mixed up in my mortar and pestle.

If you are going to ask which type of adobo since they are so many combinations out there. It really doesn’t matter because it serves the same purpose.

The verdict is that it makes your food tasty.