"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Mark's Caribbean Rub Recipe

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This recipe for Mark's Caribbean Rub, by , is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mark Blohm
Added: Sunday, May 25, 2008


1/4 c. firmly packed light brown sugar
1/4 c. granulated cane sugar
2 Tbsp. seasoned salt (Lowry's)
2 Tbsp. garlic salt
2 Tbsp. celery salt
2 Tbsp. chili powder
2 Tbsp. fresh ground black pepper
1 tsp. ground all spice
1 tsp. ground ginger
1/2 tsp. dry mustard (Colemans)
1/2 tsp cayenne pepper
1/4 tsp. ground cloves
1/8 tsp. ground mace

Mix all ingredients together. This rub is great on chicken and seafood.




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