Wet Mustard Rub


2 C Dijon mustard

Lemon zest from 1 lemon

Orange zest from 1 orange

2 TBS Orange juice

1 C Fresh parsley leaves minced

1/2 C Fresh rosemary leaves minced

1/4 C Fine cracked black pepper

1 TBS Garlic powder

  • In a bowl combine all ingredients.  Blend evenly.

  • Evenly rub into meat

  • Any rub that did not come into contact with raw meat or utensils used on raw meat may be stored in an air tight container in the fridge for 5 days.

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29 W Thomas Ste 101 Phoenix AZ 85013                                                                                                                    602.529.1844