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.