Our famous Route 66 Dry Rub

Route 66 Dry Rub 
From a pitmaster in the Sacramento area who does outdoor BBQ events at food fests in the area. Just a great all around spice rub that you will love to have around ina pinch (woops:-)!

Fab on chicken, but use it as an all-purpose rub on venison, elk, beef,  and pork.

When using it as a rub we generally recommended 1 tablespoon per pound of meat. Coat the meat and then use your hands to work the spice rub into the meat -- that's why it's called a rub! Once this is done place into a resealable bag (we just use large zip lock bags) and then refrigerator for a while to let the seasonings marry with the meat. Blended with chili powder, smoked hickory salt, onion, cumin,
brown sugar, garlic, paprika, cayenne, lemon and yellow mustard.

Mojo Seco
Hand blended with a fragrant combination of garlic, black pepper, 
lime zest, orange zest, cumin and onion. As a dry rub on chicken or add some r OJ to a roasting pan, cover and roast until the meat is done...it’ll be juicy and loaded with flavor! 

Make the Cuban marinade by simply mixing 3 tablespoons of Mojo Seasoning with the juice of 3 limes (about 1/2 cup), 1 orange (approximately 1/2 cup) and ¼ cup of olive oil. Place chicken, whether it's whole chicken quartered, or boneless white or dark.....let it marinate for 3-4 hours, or best overnight