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Blue Moon Dry Rub
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A picture of Blue Moon Dry Rub.

Blue Moon Dry Rub

ChefDoogles
ChefDoogles @ChefDoogles
Chicago, IL

Blue Moon Dry Rub

ChefDoogles
ChefDoogles @ChefDoogles
Chicago, IL
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Ingredients

5 mins
  1. 1/4 CBelgian Style White Ale (Blue Moon) seasoning
  2. 2/3 Cbrown sugar
  3. 2 Tpaprika
  4. 2 Tonion powder
  5. 1 Tgarlic powder
  6. 1 Tsmoked paprika
  7. 1 Tdried minced onions
  8. 1 Tblack pepper
  9. 2 tkosher salt
  10. 2 tcayenne pepper
  11. 1 twhite pepper
  12. 1 tgranulated garlic
  13. 1 tground celery seed
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Steps

5 mins
  1. 1

    Combine all spices in an airtight container. Store for up to a month.

  2. 2

    Variations; Chili powder, fresh or dried thyme, rosemary, dried sage or oregano, ground jalapeño powder, peppercorn melange, dried sriracha, Italian seasoning, applewood seasoning, onion soup mix, coriander seed, celery salt, dried chipotle pepper, ancho chile, allspice, espresso powder, ground coffee, tea, clove, mace, cinnamon, nutmeg, lemon peel, orange peel

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ChefDoogles
ChefDoogles @ChefDoogles
on December 25, 2015 19:07
Chicago, IL
Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience
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