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Lime Pepper Rub
Posted by Lori Ross - Viewed 807 times

recipe by Lori Ross

This tangy rub hails from Cayman Brac where it is used to flavor meats for grilling.
1/2 cup of sea or kosher salt
1/2 cup of course ground black pepper
1 cup dried lime zest or fresh grated lime zest dried in a 150 degree oven for 24 hours
½ cup dried lemon zest or fresh grated lemon zest dried in a 150 degree oven for 24 hours
 
Mix ingredients thoroughly and store in dry, airtight container. Use as a rub for steaks, roasts or chops. Makes 2 ½ cups.
 





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