Dry Barbecue Rub

1 (2-ounce) jar hickory-smoked, mesquite barbecue or mesquite grill seasoning
2 tablespoons garlic powder
2 tablespoons whole mustard seed
2 tablespoons cracked black pepper

1. Combine ingredients in a bowl or a plastic container with a tight-fitting lid; mix well then spread onto or
rub into meat anytime from 5 hours before cooking right up to just before cooking.
2. Cook meat as desired. If not using right away, except for recipes that require refrigeration, store the rub
in an airtight container in a cool, dry place until ready to use. For recipes that require refrigeration, mix as
above, cover, and chill until ready to use.
3. Discard leftover rubs that have come in contact with raw meat.