Wet Mustard Rub

Ingredients

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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.