Chefs George Siu & Park Heffelfinger
Memphis Blues BBQ House, Vancouver
Ingredients
1 cup (250 mL) dried parsley flakes
1 cup (250 mL) white sugar
1 cup (250 mL) seasoning salt
¼ cup (60 mL) garlic powder
¼ cup (60 mL) onion powder
¼ cup (60 mL) dried oregano
¼ cup (60 mL) black pepper
¼ cup (60 mL) paprika
2 tbsp (30 mL) mustard powder
1 tbsp (15 mL) celery salt
Dash of cayenne
Preparation
Mix all ingredients thoroughly, making sure there are no lumps. Use only dried ingredients, no fresh. Rub can be stored in an airtight container for one month.