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.