Here are a few different rubs and blends
All Purpose Dry Rub
2 tb black pepper
2 tb paprika
2 tb onion powder
1 tb brown sugar
1 tb chili powder
1/2 ts ground sage
1/2 ts ground nutmeg
1/4 ts cayenne pepper (opt)
Cajun Seasoning Mix
4 teaspoons Paprika
3 teaspoons Garlic powder
3 teaspoons Fr. ground pepper
2 1/2 teaspoons Onion powder
1 1/2 teaspoons Cayenne pepper
1 1/2 teaspoons Dried thyme -- crumbled
1 1/2 teaspoons Dried oregano -- crumbled
Emeril's Bayou Blast
2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne powder
1 tablespoon oregano -- dried
1 tablespoon thyme -- dried
PAUL PRUDHOMME'S BLACKENED BLEND
(for Fish, Meat, and Fowl)
1 tablespoon sweet paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground red pepper (cayenne)
3/4 teaspoon white pepper
3/4 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
Shotgun Willie’s Rowdy Rub
1 tbsp. chili powder
1 tbsp. paprika
1 tbsp. cumin
1 tbsp. marjoram
1 tbsp. dry mustard
1-1/2 tbsp. fresh cracked peppercorns
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