Biltmore Dry Rub

Recipe from


1/4 cup salt
1/2 teaspoon onion powder
1/2 teaspoon ground celery seeds
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon dried rosemary
1/4 teaspoon ground sage
1/4 teaspoon dried dillweed


Combine ingredients. Store in an airtight container up to 6 months. Use to season lamb, chicken, steak, or pork.


Chef Stephen Adams,

Biltmore Estate, Asheville, NC,

January 2000